Agnolotti with Pickled Prunes and Spiced Leeks

Agnolotti is a type of pasta typical of the Piedmont region of Italy, traditionally made with small pieces of flattened dough folded over a filling of roasted meat or vegetables. Agnolotti is the plural form of the Italian word agnolotto. 

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We've developed a recipe for "Agnolotti with Pickled Prunes and Spiced Leeks". The dish has a lemon and chive butter sauce.

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We always keep jars of pickled prunes in our test kitchen. The pickling process sets these little gems alight, balancing the sweetness and softening the texture.

Combining pickled prunes with leeks, garlic and sumac, then wrapping them in home-made pasta parcels is a heavenly dish.

Substitutions and Additions

If you don't like, or can't get leeks, then shallots will work beautifully. You could also use soft artichoke hearts .... or mushrooms.

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I've tested (see article here) with different types of flour, and in the end I don't believe that anyone can tell the difference, so All-Purpose flour is fine. 

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If you don't like chives in the sauce, then you can use coriander or parsley. Traditionally, agnolotti is served with a sage sauce, but when I had good people do blind testing, they didn't like sage in this dish.