When I first discovered the charm of homemade pasta, it felt like opening a treasure chest filled with endless possibilities. This Fava Bean Agnolotti del Plin with Calabrian Chili Butter Sauce quickly became a favorite – and for good reason. The moment you take a bite, you’re greeted with the nutty creaminess of fava beans wrapped in delicate, pillow-like pasta, complemented perfectly by the spirited kick of Calabrian chili.
This isn’t just a recipe; it’s a celebration of flavors that brings warmth to your kitchen and delight to your table. Picture leisurely evenings spent crafting each agnolotti and basking in the delicious aroma of sautéed shallots mingling with a touch of lemon and spice. Whether you’re looking to impress dinner guests or simply want to elevate your weeknight meals, this dish delivers heartwarming comfort with a gourmet touch. Join me as we dive into the art of making this irresistible Italian delight!
Why is Fava Bean Agnolotti del Plin unforgettable?
Deliciously Unique: This recipe transforms ordinary fava beans into an extraordinary filling, bringing a nutty essence that surprises the palate.
Homemade Heaven: Crafting pasta from scratch offers a sense of accomplishment and truly elevates your dish, making it memorable for special occasions or family gatherings.
Perfect Pairing: The spicy Calabrian chili butter sauce adds a delightful zing, harmonizing beautifully with the creamy filling for a well-rounded flavor experience.
Visual Appeal: Each agnolotti is a work of art, enticing everyone at the table, making it the standout feature of any meal.
Healthy Indulgence: With nutritious ingredients, you can enjoy a comforting dish that satisfies without compromising on health – making it perfect for any evening!
Whether you’re exploring new culinary frontiers or just craving something special, this dish will surely impress.
Fava Bean Agnolotti del Plin Ingredients
• For the Pasta Dough
- Multipurpose Pasta Dough – A vital base providing structure; feel free to use store-bought fresh pasta for convenience.
• For the Filling
- Fava (Broad) Beans – The star of the dish, adding creaminess and a nutty flavor; you can substitute with peeled or other soft beans if fava beans aren’t available.
- Butter – Enhances richness in both filling and sauce; unsalted butter is best for controlling seasoning.
- Olive Oil – Essential for sautéing shallots, adding depth of flavor; choose a mild-flavored oil for balance.
- Shallot – Adds sweet and aromatic notes to the filling; you can use onion as a substitute, keeping in mind the flavor will change.
- Mint and Dill – Fresh herbs that complement fava beans beautifully; parsley or basil can replace them for a different spin.
- Crème Fraiche – Gives a luscious creaminess to the filling; feel free to swap with sour cream or Greek yogurt for a lighter option.
- Grated Parmesan – Imparts a salty, nutty depth; nutritional yeast makes for a fantastic non-dairy alternative if desired.
• For the Sauce
- Lemon Zest and Juice – Brightens the sauce, balancing richness with acidity for an uplifting finish.
- Dry White Wine – Contributes depth and acidity to the sauce, essential for making a beurre blanc; vegetable broth is a great non-alcoholic substitute.
- Calabrian Chili Paste – Provides that beloved spicy kick, enhancing the overall dish; feel free to substitute with another chili paste according to your heat preference.
• For Seasoning
- Kosher Salt and Black Pepper – Necessary for seasoning, ensuring the flavors of the fava bean agnolotti stand out and shine!
With these ingredients at your fingertips, you’re just steps away from creating this delectable Fava Bean Agnolotti del Plin with Calabrian Chili Butter Sauce – an unforgettable dining experience awaits!
How to Make Fava Bean Agnolotti del Plin
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Make the Pasta Dough: In a mixing bowl, combine flour and eggs until a silky dough forms. Knead on a floured surface until smooth, then wrap in plastic and let it rest in the fridge for about 30 minutes.
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Prepare Fava Bean Filling: In boiling water, blanch the fava beans for 2-3 minutes, then plunge them into ice water. Hull the beans and blend them with butter, olive oil, shallots, herbs, crème fraiche, and Parmesan until smooth. Set aside.
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Roll and Shape Agnolotti: Roll the rested pasta dough to the 6th thinnest setting on your pasta machine. Pipe the fava bean filling onto the dough sheets, then fold over, pinch to seal, and cut into small pillows.
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Prepare the Sauce: In a skillet, sauté shallots in olive oil over medium heat until soft. Add lemon zest and wine, reduce until thickened, strain, whisk in butter, and finish with lemon juice and Calabrian chili paste.
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Cook Agnolotti: Bring a pot of salted water to a boil. Gently add the agnolotti and cook until they float to the surface (about 5-6 minutes). Use a slotted spoon to remove them and coat with the sauce. Serve immediately.
Optional: Garnish with extra mint or dill for added freshness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Fava Bean Agnolotti del Plin
Fridge: Store cooked agnolotti in an airtight container in the fridge for up to 3 days. To reheat, simply sauté in a pan with a little olive oil or butter until warmed through.
Freezer: For longer storage, freeze uncooked agnolotti on a baking sheet until firm, then transfer to a freezer-safe bag. They can be frozen for up to 3 months. Cook directly from frozen for best results, adding 1-2 minutes to the boiling time.
Reheating: If you have leftover cooked agnolotti, reheat them gently in a skillet with a splash of your Calabrian chili butter sauce to revive their flavors.
Make-Ahead: Preparing the Fava Bean Agnolotti del Plin ahead of time is a great way to streamline dinner; just store them in the fridge or freezer until you’re ready to enjoy!
Expert Tips for Fava Bean Agnolotti del Plin
- Pasta Perfection: Avoid overworking the dough to keep it tender. Knead just until smooth, then let it rest to develop elasticity.
- Filling Finesse: Taste the fava bean filling before sealing your agnolotti; adjust seasoning as needed to ensure robust flavor shines through.
- Sealing Secrets: When pinching the edges of the agnolotti, ensure there are no air pockets. This prevents them from bursting during cooking.
- Cooking Caution: Do not overcrowd the pot while boiling. Cook in batches to maintain even cooking and prevent sticking.
- Substitution Savvy: If fava beans are out of season, feel free to experiment with other soft beans for your filling, but remember to maintain the balance of flavors in your Fava Bean Agnolotti del Plin.
- Sauce Straining: Straining the sauce after reducing helps create a smooth texture that clings beautifully to the agnolotti, making each bite delightful.
Fava Bean Agnolotti Variations
Feel free to let your creativity shine by customizing this dish to fit your taste preferences and dietary needs.
- Vegan: Replace butter and crème fraiche with olive oil and coconut cream for a rich, plant-based version that’s just as delicious.
- Gluten-Free: Use gluten-free flour and a blend of gluten-free pasta or pre-made gluten-free agnolotti for a tasty alternative.
- Spicy Twist: Add crushed red pepper flakes to the filling or sauce for an extra punch of heat that chili lovers will adore.
- Herb Infusion: Mix in fresh basil or thyme in the filling for a fragrant twist that complements the fava beans beautifully.
- Creamy Adaptation: Incorporate mascarpone cheese with the crème fraiche for an ultra-creamy filling that brings a touch of decadence.
- Roasted Veggie: Blend in roasted zucchini or eggplant into the filling for added texture and an appealing depth of flavor.
- Cheese Lover: Swap out grated Parmesan for a blend of aged Gouda or Pecorino for a distinctive cheesy note that elevates each bite.
- Citrus Zing: Experiment with lime or orange zest in the filling or sauce to bring a refreshing brightness that perfectly balances the richness.
Make Ahead Options
These Fava Bean Agnolotti del Plin with Calabrian Chili Butter Sauce are perfect for meal prep aficionados! You can make the agnolotti up to 24 hours in advance and refrigerate them, just be sure to dust them lightly with flour to prevent sticking. The filling can be prepared up to 3 days ahead; simply store it in an airtight container in the fridge. When you’re ready to serve, cook the agnolotti directly from the refrigerator or freeze, adding a minute or two to the cooking time. Finish the dish by preparing the sauce and tossing the freshly cooked agnolotti in it for a delightful meal that’s just as delicious as if freshly made!
What to Serve with Fava Bean Agnolotti del Plin with Calabrian Chili Butter Sauce?
Elevate your dining experience with perfect pairings that enhance the delightful flavors of this exquisite dish.
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Crisp Arugula Salad: A simple salad with lemon vinaigrette adds a refreshing crunch to balance the creamy agnolotti.
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Garlic Breadsticks: The warm, buttery texture of freshly baked garlic bread makes for a delightful accompaniment, perfect for scooping up every drop of sauce.
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Roasted Broccolini: The lightly charred edges of broccolini add a tender, slightly bitter contrast to the rich filling, enhancing each bite.
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Zesty Lemon Tart: As a dessert, it offers a bright, tangy finish to your meal, cleansing the palate and leaving a light aftertaste.
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Sauvignon Blanc: This crisp, acidic white wine complements the spice of the Calabrian chili and enhances the overall flavors of the agnolotti.
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Grilled Asparagus: The smoky char of grilled asparagus pairs beautifully with the dish, providing a textural variety that heightens the culinary experience.
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Herbed Quinoa: This fluffy side with fresh herbs offers a nutritious element that pairs well with the comfort of the pasta, making every bite feel wholesome.
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Cherry Tomato Caprese: The juicy sweetness of tomatoes with fresh mozzarella and basil adds a touch of summer, beautifully complementing the nutty fava beans.
Fava Bean Agnolotti del Plin with Calabrian Chili Butter Sauce Recipe FAQs
How do I select the right fava beans?
Absolutely! When choosing fava beans, look for fresh pods that are firm and bright green. Avoid any with dark spots or a withered appearance. If you’re using dried fava beans, make sure they are whole and free from any cracks.
How should I store leftover Fava Bean Agnolotti?
Very! Cooked agnolotti can be stored in an airtight container in the fridge for up to 3 days. To reheat, sauté them in a bit of olive oil or butter until warmed through. If you want to preserve the delightful flavors, use your Calabrian chili butter sauce for an extra touch.
Can I freeze the uncooked Fava Bean Agnolotti?
Definitely! After shaping the agnolotti, place them on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag, where they can be stored for up to 3 months. When you’re ready to enjoy them, cook directly from frozen, adding an extra 1-2 minutes to the boiling time to ensure they’re perfectly tender.
What should I do if the pasta dough is too sticky?
No worries! If you find your pasta dough is too sticky, sprinkle a little flour on your work surface and fold a small amount into the dough, kneading until it reaches a smooth and workable consistency. However, avoid adding too much flour, as it can result in a drier pasta.
Are there any dietary substitutions I should consider?
Absolutely! If you’re catering to dietary needs, you can swap the fava beans with other soft beans like peas or even lentils for a spin on the filling. For a vegan option, use nutritional yeast instead of Parmesan and substitute crème fraiche with a plant-based yogurt or cashew cream.
How long does it take to make Fava Bean Agnolotti from scratch?
Making Fava Bean Agnolotti del Plin takes about 2 hours in total, from preparing the pasta dough to rolling and filling the agnolotti. Remember, this is a labor of love! The process is rewarding and the end result is worth every minute spent in the kitchen.
Fava Bean Agnolotti del Plin with Spicy Calabrian Butter Sauce
Ingredients
Equipment
Method
- Make the Pasta Dough: In a mixing bowl, combine flour and eggs until a silky dough forms. Knead on a floured surface until smooth, then wrap in plastic and let it rest in the fridge for about 30 minutes.
- Prepare Fava Bean Filling: In boiling water, blanch the fava beans for 2-3 minutes, then plunge them into ice water. Hull the beans and blend them with butter, olive oil, shallots, herbs, crème fraiche, and Parmesan until smooth. Set aside.
- Roll and Shape Agnolotti: Roll the rested pasta dough to the 6th thinnest setting on your pasta machine. Pipe the fava bean filling onto the dough sheets, then fold over, pinch to seal, and cut into small pillows.
- Prepare the Sauce: In a skillet, sauté shallots in olive oil over medium heat until soft. Add lemon zest and wine, reduce until thickened, strain, whisk in butter, and finish with lemon juice and Calabrian chili paste.
- Cook Agnolotti: Bring a pot of salted water to a boil. Gently add the agnolotti and cook until they float to the surface (about 5-6 minutes). Use a slotted spoon to remove them and coat with the sauce. Serve immediately.