Alaska Seafood

Method

1. On a work surface or in a bowl, mix flour, eggs, salt and olive oil in a bowl until a dough forms.
2. Knead for 10-15 minutes.
3. Wrap in clingfilm and rest for 1 hour.
4. Drain Alaska salmon liquid from can and reserve for later.
5. Mix salmon meat with ricotta, egg yolk, lemon zest and chives.
6. Mix until smooth and season to taste.
7. Put into piping bag.
8. To shape the pasta, roll the dough into thin sheets (about 1mm thick on a pasta roller).
9. Pipe or spoon small mounds of filling along one half of the sheet, about 3cm apart.
10. Fold dough over, press out air around each filling, and seal.
11. Cut into rectangles or use a pasta wheel to form neat agnolotti.
12. Place on a floured tray and cover lightly.
13. In a small pan, simmer shallots with white wine and lemon juice until reduced to about ⅓.
14. Reduce heat to low. Gradually whisk in cold butter cubes a few at a time to create a glossy emulsion.
15. Strain to remove shallots (optional for smoothness).
16. Stir in chopped chives just before serving.
17. Blanch peas in boiling salted water for 2 minutes.
18. Drain, toss with butter, and season lightly.
19. Boil the agnolotti in salted water for 2–3 minutes until they float and are tender.
20. Plate 6–8 agnolotti per portion.
21. Spoon over chive beurre blanc and scatter buttered peas around.
22. Garnish with extra chives or a twist of lemon zest.