The classic French preparation for snails—bathed in puddles of garlic butter—formed the inspiration for this pasta. Although the agnolotti would be spectacular on their own, wearing only the barest of sauces, adding briny snails and a bright, intensely flavored compound butter makes the dish that much more special. You can find good-quality canned snails at European markets and some high-end grocery stores. Wait to make your sauce until the pasta is cooking; if you heat the butter too far ahead of time, the herbs might brown.

　　

Ingredients

serves 4

　　

Filling

1 cup shucked and skinned fava beans (about 2 pounds in the shell)

　　1/2 cup Fresh Ricotta (page 110)

　　1/2 cup freshly grated Parmigiano-Reggiano

　　Kosher salt

　　1 fresh egg yolk

　　1 tablespoon water

　　1/2 recipe Semolina Pasta (page 84)

　　1 recipe Compound Butter (recipe follows)

　　1/2 pound shelled snails

　　Kosher salt

　　Extra-virgin olive oil, for drizzling

　　

Compound Butter

Small bunch parsley, leaves removed

　　Small bunch chives, roughly chopped

　　3 cloves garlic, roughly chopped

　　1/2 cup unsalted butter, softened

　　Kosher salt

　　

Step 1

To make the filling, combine the fava beans, ricotta, and grated cheese in a food processor until smooth. Season to taste with salt. Spoon the filling into a large pastry bag or a large resealable bag with one corner snipped off. Set aside.

　　

Step 2

Combine the egg yolk and water in a small bowl, beating lightly.

　　

Step 3

Divide the pasta dough in half. Roll out the pasta to make a 12 by 5-inch rectangle. Pipe a 1-inch-wide strip of filling down the long edge closest to you, 1/4 inch in from the edge. Brush a 1-inch strip of egg wash next to the filling. Roll the pasta and filling up and away from you toward the opposing long edge so that the filling is completely enclosed in the pasta, pressing down to seal the filling inside. Brush a strip of egg wash alongside the enclosed filling and repeat. Using your thumbs or index fingers, press down firmly in 1-inch intervals along the log, pinching off the filling and pasta to form individual rectangles. Using a pastry cutter or sharp knife, trim excess pasta from the long edge, leaving a 1/2-inch overhang. Cut between the agnolotti to separate them. Repeat using the rest of the filling and dough.

　　

Step 4

Bring a large pot of salted water to a boil. Add the agnolotti in batches to avoid crowding, and cook for 4 to 5 minutes, or until the pasta is cooked through and the filling is hot. While the pasta cooks, heat the herbed butter in a large sauté pan over medium-low heat and add the snails. Cook, stirring occasionally, for 2 to 3 minutes, or until the butter is melted and the snails are heated through. When the pasta is cooked, drain and add to the sauté pan with the snails and butter, along with a tablespoon or two of cooking water. Stir to coat the pasta with the butter. Season to taste with salt.

　　

Step 5

Divide among 4 plates, drizzle with olive oil, and serve.

　　

Compound Butter

Step 6

Combine all the ingredients in a blender or food processor and pulse until combined.

　　Ethan Stowell's New Italian Kitchen