Casoncelli, Spring Greens, Snap Peas, Prosciutto, Goats Milk Ricotta, and Grana Padano

METHOD:

For the Goats Milk Ricotta:
In a nonreactive pot on low medium-low heat, combine goats milk, cream, and salt. With a silicone spatula, stir frequently, scraping the bottom, so it doesn’t stick or scorch. When temperature reaches 190ºF, remove from heat. Add lemon juice and gently stir a few times gently; then allow the mixture to sit undisturbed 10 minutes.  Line a china cap with several layers of cheesecloth and place over a bowl. Pour curds and whey into the china cap. Transfer to refrigerator and strain at least 1 hour, preferably over night.

For the Casoncelli Filling:
In a bowl, combine 2 cups Goats Milk Ricotta, chives, sorrel, lemon zest, and garlic. Season lightly with salt and pepper. Transfer mixture to a canister and freeze. Once frozen, pacotize mixture and transfer to piping bags. Hold chilled.

For the Casoncelli Dough:
In a large mixing bowl, combine flours and season with a large pinch salt. Make a well and pour in and yolks and olive oil. Slowly incorporate dry mixture into the well, until all flour is incorporated. The dough will be hard to mix at first, but as the flour hydrates, it will draw together more easily and become smooth.  Use water only if necessary.  Turn dough out onto a lightly floured table top and knead with heel of hands for at least 5 minutes, until dough is smooth and lightly springs back. Dough should not feel sticky. Form into a 1-inch thick disc, wrap in plastic wrap, and rest 1 hour.

For the Casoncelli:
Cut Casoncelli Dough into quarters and work one at a time, keeping remaining dough wrapped. Form dough into a rough rectangle and roll with rolling pin until it can pass through the widest setting of a pasta machine. Pass it through once, fold into thirds and pass through again. Repeat 2 times. Continue to pass pasta through the machine, closing down the rollers each time. The sheet should be at least 4 inches wide, and you should be able to just see your hands behind it in the light.  

Lay pasta sheets on a lightly floured surface. Along the center of the sheet and 2 inches apart, pipe 1 tablespoon portions Casoncelli Filling. Fold the sheet over the filling to meet edges. Working from one end to the other, press with your fingers around the filling to seal. With a round cutter, cut the sealed pasta into half moons.  Shape Casoncelli by placing the filled side flat on the work surface. Lightly press down so that the folded part flattens and the Casoncelli stands upright. With a finger, lightly press down on the half moon to make a small indent in the middle so it looks like a piece of wrapped candy. Store Casoncelli on a sheet pan floured with cornmeal.

For the English Pea Purée:
Bring a pot of salted water to a boil and add reserved mint stems. Cook 1 minute. Add English peas, return to a boil, and then add picked mint. Cook until peas are just tender. Strain peas and mint; keeping warm and reserving 1 pint blanching water. Remove any mint stems from pea mixture or blanching water. In two batches, add peas and mint to a blender. Blend, adding reserved water as necessary to reach a smooth purée. With motor running, slowly drizzle in olive oil. Strain through a chinois and chill rapidly. Season with salt and pepper.

To Assemble and Serve:
Bring a pot of salted water to a boil, and cook Casoncelli 5 to 6 minutes, until tender. Drain pasta, reserving a small portion of water. In a small saucepan, gently warm English Pea Purée and spoon 2 tablespoons onto a plate. In a pan, add a few tablespoons pasta water and make a glacée with olive oil. Add 3 to 4 snap peas and a handful English peas to the pan; cook until warmed through. Add 3 to 5 Casoncelli to the pan, along with a pinch Grana Padano, and continue to swirl to glacée. Just before plating, fold in a pinch of small mint leaves. Spoon pasta mixture on top of English Pea Purée. Top with a few pea tendrils, pea blossoms, a few shavings of Grano Padano. Place a slice of prosciutto on top. Lightly drizzle with olive oil.