Roasted Cauliflower Agnolotti with Garlic, Anchovies & Hazelnuts

Wonton skins stand in for fresh pasta, making a project like homemade stuffed pasta less daunting. That being said, if you are comfortable making fresh pasta sheets, go for it! The agnolotti shape, with it’s little extra pleat, is great for catching chopped nuts and bits of sauce.

AGNOLOTTI

4 cups (1 L) cauliflower florets

1 tbsp (15 mL) olive oil

Salt and pepper

1 medium shallot, peeled and halved

2 large garlic cloves, unpeeled

⅓ cup (80 mL) finely grated Parmesan (packed) 1 pkg (400 g) wonton skins

SAUCE

⅓ cup (80 mL) olive oil

3 tbsp (45 mL) chopped garlic 1 tbsp (15 mL) chopped anchovies ½ tsp (2 mL) chili flakes

½ cup (125 mL) coarsely chopped toasted, skinned hazelnuts

Grated Parmesan for serving

1 Preheat oven to 425°F (220°C).

2 Toss cauliflower florets with olive oil, salt and pepper, and lay on baking sheet with shallot and garlic cloves. Roast for 25 minutes, turning everything after 15 minutes, or until cauliflower is soft and golden and shallots and garlic are tender. Peel garlic cloves and trim root end of shallot. Place all roasted ingredients in a food processor and purée until smooth. Add Parmesan and process until fully incorporated. Season well with salt and pepper to taste. Scrape mixture into a piping bag fitted with a ¼-inch (5-mm) plain round tip (or into a plastic bag with the corner snipped off).

3 Working with about 6 wonton skins at a time, lay on the counter in a row. Squeeze 1 tsp (5 mL) of filling onto the middle of each. Dip a finger into water and brush lightly around the edge of wonton skin to moisten. Fold wonton skin in half over filling and seal top edge. Seal sides similarly (being sure to squeeze out any air pockets), but pinch the wonton skin on either side of the filling to make an extra pleat. Use a fluted pastry cutter or pizza wheel to clean up the edges and compress the wonton. Repeat until you have used up all the filling and wonton skins. Lay agnolotti in a single layer on a baking tray.

4 Bring a large pot of salted water to a boil. Add agnolotti and boil for 1 to 2 minutes or until just cooked through. Drain, reserving ½ cup (125 mL) pasta cooking water.

5 While agnolotti are cooking, heat olive oil in a large frying pan over medium-low heat. Add garlic, anchovies and chili flakes and sauté very gently for 5 minutes or until garlic is lightly golden and anchovies have dissolved slightly. Add agnolotti to hot oil and loosen with about ⅓ cup (80 mL) pasta cooking water, adding more if needed. Sprinkle with hazelnuts and grated Parmesan and serve.

Makes 4 servings (50-plus agnolotti) WHAT TO SERVE

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