We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Carrot Sprout & Ricotta Agnolotti with Carrot Brodo
Spring 2014
Tasting delicately of parsley and carrot combined, carrot sprouts are a beautiful complement to the last of the mature storage carrots left over from the previous autumn. They’re rarely available, even from special retailers, so be sure to save your garden thinnings! Though more assertively flavoured, the fuller greens from new baby carrots may be substituted. If you wish, square wonton wrappers, cut into 3-inch (8-cm) rounds, can be used to make the agnolotti instead of the made-from scratch pasta.
Serves 4 to 6
CARROT BRODO
¾ cup (175 mL) chicken stock, preferably homemade
¾ cup (175 mL) water
1 medium carrot, peeled and roughly chopped
1 whole clove
Salt to taste
½ tsp (2 mL) apple cider vinegar
3 tbsp (45 mL) unsalted butter
CARROT SPROUT & RICOTTAAGNOLOTTI
½ cup (125 mL) firmly packed carrot sprouts
1 cup (250 mL) ricotta
3 tbsp (45 mL) finely grated Parmesan cheese
Generous pinch ground nutmeg
Salt and freshly ground pepper
1⅓ cups (330 mL) all-purpose flour
2 eggs, beaten
Finely chopped chives to serve
1 For the carrot brodo, combine chicken stock, ¾ cup (175 mL) water, carrot and clove in a small saucepan over medium heat. Bring to simmer, reduce to low, cover and cook until carrot is tender, 12 to 15 minutes.
2 Strain liquid into a blender; measure ½ cup (125 mL) cooked carrot and add to blender (discard remaining carrot and clove); purée.Strain mixture through a fine-mesh sieve, season to taste with salt, cover and refrigerate until ready to serve agnolotti.
3 For the agnolotti, combine carrot sprouts, ricotta, Parmesan, nutmeg and ¼ tsp (1 mL)salt in food processor; pulse until smooth.Season to taste with salt and pepper. Turn out into a small bowl, cover and refrigerate for up to a day.
4 Combine flour and ¼ tsp (1 mL) salt in food processor. Add egg through feed tube and pulse until mixture begins to clump together. Turn out onto work surface and form into a ball. Knead dough for 4 to 5 minutes or until smooth. Wrap in plastic wrap and allow to rest for 30 minutes.
5 Cut dough into 4 equal-size pieces; cover with plastic wrap. Working with 1 piece at a time, flatten dough and run through pasta machine set to widest setting. Fold dough in half and run through machine again. Continue to pass sheet of pasta through machine, gradually adjusting machine to narrowest setting with each pass; sprinkle with flour to prevent sticking if necessary. Remove to a clean, lightly floured work surface and cover with plastic wrap; repeat with remaining dough.
6 Cut dough into long strips, 3 inches (8 cm)wide; discard excess dough and cover strips with plastic wrap. Working with 1 piece at a time, place 2 tsp (10 mL) ricotta filling in centre of strip, every 3 inches (8 cm). Brush exposed dough lightly with water and fold strip in half along its length to enclose filling; press lightly around fillings. Using a 3-inch (8‑cm)round cutter, cut into half-moon shapes with filling in centre of each; remove agnolotti to lightly floured baking sheet; discard dough scraps. Repeat process with remaining dough and filling.
7 When ready to serve, heat brodo over medium-low in a small saucepan. Whisk in vinegar and butter (if you wish, an immersion blender may be used to froth mixture once butter is melted).
8 Cook agnolotti in plenty of salted boiling water. Drain and divide between 6 shallow bowls if serving as an appetizer or 4 if serving as a main. Divide brodo between bowls and sprinkle each with chopped chives.
Serves 4 to 6
