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1
Shell the fava beans and peel the skins from the beans (peeling the beans before cooking them prevents gases from being trapped between the bean and the skin that could cause discoloring).
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2
Remove the small germ at the side of each bean.
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3
You need 1 1/2 cups beans for the filling; reserve any extra beans for another use.
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4
Blanch the beans for about 5 minutes, or until tender, and immediately transfer to ice water to chill.
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5
When they are cold, drain the beans and spread on paper towels to drain thoroughly.
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6
Place the beans in a food processor with the bread crumbs.
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7
Blend until they come together and form a ball.
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8
Add the mascarpone and process again until the mixture is smooth.
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9
Season to taste with salt.
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10
You will have 1 to 1 1/4 cups of filling (enough to fill 48 agnolotti).
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11
Refrigerate the mixture until it is cool, or for up to 2 days.
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12
Roll out the dough and fill the agnolotti according to the To Fill Agnolotti instructions.
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13
You should have approximately 48 agnolotti.
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14
For the curry emulsion, toast the curry powder in a small saucepan over medium heat until it is fragrant.
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15
Stir in the scallions and heat for another minute.
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16
Add the 3/4 cup stock, the cream and creme fraiche, bring to a simmer and cook until the liquid is reduced to 1/2 cup.
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17
Swirl in the butter.
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18
When the butter is melted, transfer the sauce to a blender.
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19
Add the remaining 2 tablespoons stock and blend for 30 seconds to emulsify the mixture.
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20
Season with salt and pepper and strain into a wide pan.
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21
Meanwhile, cook the agnolotti in a large pot of lightly salted boiling water until cooked through, 4 to 5 minutes.
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22
Drain the agnolotti, add the agnolotti and ramps to the curry emulsion, and toss over low heat to coat with sauce.
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23
Divide the agnolotti and ramps among six serving dishes and garnish the top of each with 3 garlic sprouts.
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24
Serve immediately.
