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Serves 4

Ingredients

Pasta
500g plain flour
5 - 6 eggs
1 ½ tsp salt
30g pure olive oil

Filling
10 tiger prawns (tail on)
75g diced salmon
75g diced rockling
75g diced calamari
1 tsp crushed garlic
1/2 cup fresh dill chopped
15ml thickened cream
Salt, pepper

Sauce
12 shallots finely diced
4 tsp capers
4 tsp crushed garlic
120ml white wine
120ml fish stock
240ml thickened cream
12 tiger prawns (tail on)
salt, pepper

Garnish
4 sprigs fresh dill
Salmon roe

Recipe by:
Bellissimo Cucina & Trattoria

Method

Pasta
• Place the flour on bench and create a well in the middle.
• Place eggs in the middle of the flour well.
• Using a fork, mix the eggs and flour until it becomes thick.
• Then using your hands knead the dough until firm.
• Wrap the dough with clear film, place the fridge for 20 minutes.

Filling
• Heat oil in pan and toss seafood (except prawns) with garlic.
• Place the seafood mix in a blender with chopped dill, cream, salt and pepper.
• Blend until smooth mousse consistency.
• In a separate pan, cook prawns. Remove prawn tails then cut in half length ways.

Agnolotti
• Roll the pasta dough to 2mm in thickness
• Using a round cutter to cut out circles (approx. 7-8cm diameter)
• Scoop 1 teaspoon of the mousse on one half of the pasta and place half a prawn on top
• Fold pasta into half moon shape and seal by brushing a small amount of water around edge
• Place the Agnolotti in the freezer until hard.

To Serve:

Pasta
• Bring water to boil in large pot with pinch of salt. Add pasta
• After 3-4 minutes, pasta should be al dente, remove and drain

Sauce
• In a hot oiled pan add 12 prawns, salt, pepper and cook until caramelized
• Add shallots, garlic, capers and deglaze with wine
• Reduce the wine, add fish stock and cream
• Reduce for around 1 minute

To serve
• Place pasta and sauce in a bowl.
• Garnish with 3 prawns (from sauce), 1 teaspoon of salmon roe and 1 sprig of dill.