Mushroom and Walnut Agnolotti

Ingredients:

• 2 cups “00” flour
• 12 egg yolks
• 1 large sheet tray of mixed shitake and cremini mushrooms
• 1 small package dried porcini mushrooms
• 2 large shallots
• 1.5 cups walnuts
• 1/2 cup pecorino
• 2 cups grated parmesan
• 1 lb unsalted butter
• 2 lemons
• 3-4 anchovies
• handful of capers
• 1/2 cup olive oil l
• salt and pepper to taste

Directions:

1. The dough: make a well with flour on a flat surface and slowly pour in beaten egg yolks, pulling flour from sides of the well with a fork to slowly incorporate. When flour and egg is all combined, knead really well, about 10 minutes. Once dough is a smooth ball wrap in plastic and set aside x 1 hour (if not using right away can keep in the fridge for up to 24 hours).
2. Preheat oven to 375.
3. Roast mushrooms with olive oil, salt, and pepper until browned (about 25 minutes). Sprinkle a few sprigs of rosemary on top of the mushrooms about 10 minutes prior to them being done.
4. Place walnuts (chopped) onto sheet tray and roast until lightly toasted, about 10 minutes.
5. While mushrooms and walnuts are roasting, grind dried porcini mushrooms into a fine powder.
6. Mince shallots and cook in olive oil in a small pot (enough oil to slightly cover the shallots). Once fragrant and somewhat translucent, take off heat and set aside.
7. In a food processor blend roasted mushrooms, rosemary, porcini powder, shallots, walnuts, capers, anchovies, pecorino, parmesan, salt/pepper until a smooth paste forms. Transfer to piping bag (or a ziplock will work just fine).
8. With a pasta roller, roll out the dough into long, thin sheets. Pipe mushroom filling inside dough, fold the dough over, and using a serrated pasta cutter, cut and seal pieces into small rectangles. Repeart with remaining dough and filling.
9. Bring salted water to a boil.
10. While water is boiling, prepare lemon brown butter by putting butter in a pot over medium heat, continuously whisking to prevent burning. Once butter is brown, let cool slightly and add the juice of 1-2 lemons.
11. Once water is boiling, gently add the filled pasta until tender (about 3-4 minutes). Transfer to a pan, add a bit of the brown water and a bit of the pasta water, gently stirring to combine and coat the pasta. Once the sauce is glossy and evenly coats the pasta, transfer to a plate, top with a bit more brown butter, cheese, and black pepper.