TF was in the mood for stuffed pasta. I was planning to get some in the last grocery order, but I didn't like any of the options. We both thought that something vegetable-y sounded good and, aside from some spinach-ricotta ravioli, there wasn't really much available in the way of vegetable fillings. Then I saw that MamaEarth had parsnips available this week.

With parsnip in mind, I set about looking for homemade ravioli recipes. I found a few that looked nice. In the end, I decided to go with this agnolotti recipe, but swap out the fried mint for fried sage. I think I'd probably swap out the hazelnuts for leeks next time as well. The hazelnuts were okay, but I didn't feel that they added much to the dish. (Maybe they would've been more harmonious if I'd chopped them, but I was tired and didn't want to deal with trying to chop nuts without making a mess.)

Parsnip-Pear Agnolotti

Slightly adapted from Rhubarb and Cod

Ingredients

Pasta

• 165g semolina flour
• 165g all-purpose flour
• 1/2 tsp. coarse sea salt
• 3 large eggs
• 3 large egg yolks
• 1 Tbsp. water

Filling

• 2-3 parsnips, peeled and chopped
• 1 very ripe bartlett pear, peeled and chopped
• 2 cloves garlic
• 1/2 tsp. coarse sea salt
• 1 c. mascarpone cheese
• 1 egg, beaten (for sealing pasta)

Sauce

• 1/4 c. oil (for frying sage)
• 1/4 c. fresh sage leaves
• 1/4 c. unsalted butter
• 1 leek, very well rinsed, white and light green parts thinly sliced
• Parmesan cheese, to taste

Directions

Dough

1. Combine the flours and salt and mix well. You can do this in a bowl or on a clean work surface.
2. Make a well in the centre of the dry ingredients and add your eggs and water. If working without a bowl, make sure the well is very wide.
3. Beat the eggs with a fork and gradually incorporate the dry ingredients into the wet.
4. Once most of the dry ingredients have been incorporated, start kneading. Add a bit more egg and/or water if necessary. Especially if you intend to roll out the pasta without the aid of a machine; dough that's a little bit softer will be easier to work with.
5. Once the dough seems supple and has a big of spring to it, wrap it in plastic wrap and set it aside for at least an hour.

Filling

1. While the dough is resting, make the filling.
2. Add the parsnips to a pot and add enough water to cover them.
3. Bring to a boil and cook until tender (5-7 minutes).
4. Drain the parsnips and add them to a blender or food processor along with the pear, garlic, and salt.
5. Blend/process until smooth.
6. Transfer mixture to a bowl and stir in the mascarpone.
7. Cover and chill for at least half an hour.

Making the Agnolotti

1. Divide the dough into quarters.
2. Working with one quarter at a time roll it very, very thin on a well-floured surface.
3. Brush a little beaten egg on the dough.
4. Place a line of filling down the long side of the dough. (You can use a piping bag with a round tip if you want to be fancy and neat about it. I just used my fingers and a spoon.)
5. Fold the dough over the filling, then fold it over again.
6. Press your finger across the middle of the pasta tube.
7. Move over a few cm and press again.
8. Work from the middle out in both directions.
9. Once you reach both ends, use a knife or a bench/dough scraper to cut through the middle of each spot you pressed.

Cooking and Serving

1. Heat the oil over medium heat.
2. Add the sage leaves a few at a time.
3. As soon as they stop sizzling, remove them from the oil and set aside to drain.
4. Reserve the oil for another purpose.
5. Bring a large pot of water to a boil.
6. While you wait for the water to boil, melt the butter over medium heat.
7. Add the leek and cook until softened.
8. Once the water is boiling, add the pasta and cook for ~3 minutes.
9. Drain and add to the pan with the butter and leek.
10. Toss the ravioli with the butter to coat.
11. Remove from heat and transfter to a serving dish.
12. Top with fried sage and Parmesan.