Miso-Roasted Fennel Agnolotti with Ginger Sage Butter

Introduction

Ciao, dear friends! Today’s lunch is a love letter to fusion—a dish that marries the delicate craft of Italian pasta with the deep, savory embrace of Japanese umami. We are taking the humble fennel, roasting it until caramelized, and pairing it with white miso for a filling that will dance on your palate. It is a sustainable, plant-based feast that celebrates the best of both worlds with a vibrant, modern twist.

Ingredients

• 2 large fennel bulbs, thinly sliced
• 2 tablespoons white miso paste
• 1 tablespoon olive oil
• 1/2 cup silken tofu, drained
• 300g egg-free pasta dough (semolina and water)
• 3 tablespoons vegan butter
• 1 tablespoon fresh ginger, finely grated
• 6-8 fresh sage leaves
• 1 tablespoon toasted sesame seeds
• A pinch of shichimi togarashi for garnish
• Sea salt and cracked black pepper to taste

Instructions

1. Toss the sliced fennel with olive oil and one tablespoon of miso paste. Roast at 200C for 25 minutes until caramelized and tender.
2. In a blender, pulse the roasted fennel with the silken tofu and the remaining miso until a thick, smooth purée forms. Season with pepper.
3. Roll out your pasta dough into thin sheets. Place small dollops of the fennel-miso filling along the sheet, fold over, and seal to create small agnolotti or ravioli shapes.
4. Bring a large pot of salted water to a boil. Cook the pasta for 3-4 minutes or until they float to the surface.
5. Meanwhile, melt the vegan butter in a large skillet over medium heat. Add the grated ginger and sage leaves, frying until the sage is crisp and the butter smells nutty and fragrant.
6. Transfer the cooked pasta directly into the skillet with a splash of pasta water. Toss gently to coat in the ginger-sage butter.
7. Serve immediately, topped with toasted sesame seeds and a light dusting of shichimi togarashi for a hint of heat.

There you have it—a plate that bridges oceans and traditions. The ginger adds a bright, zesty kick to the rich sage butter, making every bite a surprise. I hope this dish brings a bit of vibrant magic to your table today. Buon appetito!

Isabella