Step 1

For the Chestnut Purée

Step 2

Place butter in a pot and melt over medium heat. Meanwhile, roughly slice chestnuts and place into the butter with eschalots. Cook for 45 seconds until eschalots are sautéed, then add in milk and stock.

Step 3

Bring to a simmer and allow to cook until the chestnuts are tender, and liquid reduced by half.

Step 4

Transfer to a blender and blend until smooth with the remaining extra butter. If mixture is too thick, add a splash of stock to loosen the mixture. Strain and set aside in the fridge.

Step 5

For the Mushroom Duxelles

Step 6

Place button mushrooms in a food processor or blender and pulse until roughly chopped.

Step 7

Melt butter in a saucepan over medium heat and add in eschalots, thyme and mushrooms with salt and pepper. Continue to cook until water from mushrooms is removed as much as possible and duxelle begins to brown.

Step 8

Set aside to cool down.

Step 9

For the Pasta Filling

Step 10

Combine a 1:1 ratio of chestnut purée and duxelle in a small bowl and mix together until well combined, season with salt to taste. Then transfer to a piping bag.

Step 11

For the Pasta Dough

Step 12

Place all ingredients together in a stand mixer bowl with a dough hook and turn on medium speed until a dough is formed. If the mixture is too wet add extra flour.

Step 13

Remove from the mixer and continue to knead the dough onto a clean smooth surface until the dough is shiny.

Step 14

Roll to a ball and wrap in plastic and set aside in the fridge for at least 30 minutes.

Step 15

Once rested, roll the pasta dough to number 7 on your pasta machine and trim as needed.

Step 16

Lay the pasta sheet onto a lightly floured surface and pipe small dollops of the mushroom chestnut filling along the pasta sheet with 2.5cm gap in between.

Step 17

Lightly brush the pasta sheet in front of the filling with water and roll the pasta over the filling to seal where it was brushed.

Step 18

Pinch the pasta between the filling and the 2.5cm gap.

Step 19

Trim the sheet of pasta with a fluted cutter 0.5cm away from the filling and then trim in between the gaps where pasta was pinched

Step 20

Lay out the agnolotti onto a tray and set aside in the fridge until needed.

Step 21

For the Burnt Onion Consommé

Step 22

Cut onion into quarters and place the cut side onto a frying pan and cook until charred on all sides.

Step 23

Meanwhile blend egg whites with mushroom, chicken thigh fillet, beetroot slices, thyme and garlic to create a raft slurry.

Step 24

Once onions are charred and cooked through, remove from the heat add in chicken stock and allow to simmer.

Step 25

Transfer to a small pot and whisk in the raft and return to the heat over low-medium, stirring occasionally and scraping the bottom of the pot to avoid the raft from burning

Step 26

Allow the mixture to simmer until the raft coagulates and collects all the impurities and stock becomes clear.

Step 27

Strain the consommé and season with salt.

Step 28

To serve

Step 29

Have a pot of salted boiling water ready and boil the agnolotti for 45-60 seconds, once cooked, remove pasta from the water and place into a bowl.

Step 30

Garnish with slices of raw button mushrooms and pea shoots with cracked pepper. Pour in the consommé and drizzle some olive oil. Serve immediately.

Step 31

Recipe by Reynold Poernomo