Dungeness Crab Agnolotti
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Author: Renée S. Status: published Published: Feb 17,2009 license cc-by-nc-nd tags: pasta, From Renée's kitchen, chicken, west restaurant, Warren Geraghty, west, chive, crab, agnolotti,
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Share on TwitterCrab "tortellini" filled with shredded dungeness crab, fresh chives and bound with a fresh chicken mousse. I had more filling vs the pasta, and no way was I able to get 2 tsp of mixture in the 2 1/2-inch round and still close the tips, so I made them into (aka left them as) agnoletti.
Besides making more agnolotti (I had the pasta and there was so much filling) I used the rest as a large crab cake snack before dinner. It was fluffy and moist, and a little on the salty side (due to the amount of crab) - in the pasta, it didn't taste as strong and was nice. Next time (if there is) I'll make the rounds larger (or use dumpling skins) and fill them with the 2 tsp. of filling. The pasta was a little too thick for me (even if I got more than 12 rounds noted in the recipe).
