Ricotta Agnolotti with Asparagus and Blood Orange Sauce
"We're ​back on the road celebrating #SimplyElevated ​​w​ith Austerity Wine ​again ​this year ​w/ the #feedfeed community​ in Los Angeles​, Chicago & New York​! Read more ​about our #SimplyElevated dinner in Los Angeles​!

What we love about Austerity Wine is that they are crafted to be complex, full bodied and elegant, all while being affordable enough to drink on a Tuesday night! ​In LA we dined on a menu prepared by Chef Karen Hatfield at The Mighty for an evening of incredible food ​& even more incredible wine! Pictured here are the Ricotta Agnolotti in the making, which were served with speckled romaine, asparagus, pistachio and blood orange​.​ Be sure to follow along as we bring you recipes from each of our dinners."
-- @thefeedfeed

Ricotta Filling

1 pint ricotta (we make in house but store bought is fine, just add heavy cream if it is on the drier side.)
1/2 C mint chiffonade
A pinch of grated nutmeg
Salt to taste


Mix the ricotta, mint, nutmeg and salt in a bowl until well combined. Add filling to a piping bag and set aside in the fridge while you prepare the pasta.

Pasta dough

5 eggs 
500g 00 flour (or about 5 cups)

Whisk together eggs, and add flour to a work surface. Make a well in the flour and add the eggs, slowly combining the mix together with a fork. Once you have incorporated all of the egg into the flour, knead by hand until a smooth dough has formed. Let dough rest in the fridge for 30 minutes, then put through a pasta sheeter and roll to #2 setting.

Pipe ricotta filling down one side of the pasta sheets, leaving about 1 inch between each dollop of filling. Roll sheet over the filling and seal on the other end. Starting at one end pinch to seal in between the agnolotti and work your way down the sheet pinching the agnolotti as you go. Cut the pasta and set aside.

Blood orange sauce
¼ C sherry vinegar
1 C blood orange juice
¼ C fish sauce
1 T light brown sugar

Mix all ingredients for the blood orange sauce and set aside.

To Assemble:
2 tbsp unsalted butter
1 bunch asparagus, cut into 1 inch segments, then blanched
3 handfuls speckled romaine, torn
Chopped pistachios, to garnish
Blood orange segments
Fresh mint

Bring a large pot of salted water to a boil. Add agnolotti and cook until they float to the top, and are al dente. Heat 2 tbsp butter in saute pan and cook until it begins to brown.

Brown the butter, then add blanched asparagus and cook for about 2-3 minutes. Add ¼ cup of the blood orange sauce and swirl and reduce until you get a nice thick emulsified sauce. Add cooked agnolotti to pan. Add torn speckled romaine, toss and adjust seasoning to taste.  Give pan a squeeze of blood orange juice. Plate pasta. Garnish with chopped toasted pistachio, blood orange supremes, and mint leaves.