Pasta Dough

Mix the Egg Yolks, Whole Eggs and Rapeseed Oil together. In the robocop blend the 00 Flour and slowly add in the Egg mix. When all incorporated bring the mix together by hand and vac pack and rest for 30 minutes before use.

Sweet Onion Farce

Slice the White Onions and swat them on a low heat with the Butter with no colour. Add the Fine Sea Salt and Sugar.
Add the Double Cream and Water and cook until the Onions are soft, then blend in the Thermomix until a smooth puree. Weight the puree and work out 15% off the weight.
Add 15% of the weight of the puree of Semolina and cook out, when cooked pass into a tray over ice and cool. Check with a Sous Chef and put into piping bags.

Roast Garlic Puree

Place the Whole Garlic onto the sheet of Foil and season with the Fine Sea Salt and Veg Oil. Warp the Whole Garlic in the Foil and bake in the over for 1:30hr at 160oc.
Once roasted pass the Garlic though a drum sieve. Check with a Sous Chef, then vac pack in 100g bags.

Burnt Lemon Juice

Cut the Lemon in half and dip into the Sugar. Bring a medium pan to a high heat and place the Lemon into the pan. Burn until the bottom is completely black.
Squeeze the Lemon through a sieve and put the juice into the Burnt Lemon Bottle.

Agnolotti

Roll out the Pasta though the pasta machine to setting six. Dust the bottom of the pasta sheet with 00 Flour to help stop the pasta sticking to the bench.
Pie a 1.5cm line of the Sweet Onion Face onto the Pasta Sheet fold over the pasta pressing down to seal tight alongside the Sweet Onion Farce.
Going along the Sealed Sweet Onion Farce pinch each side to make little pillows of 3cm long all the way down the line. Cut though the flat side of the pillows to leave little Agnolottis. Check With Sous Chef.
Place the Agnolottis onto a floured flat tray into the blast chiller. When frozen vac pack in bags of 90 Angiolotti.

Roasted Veg Stock

Mix all Vegetables with the Tomato Paste. Then roast all Veg in the oven at 190oc until the Veg starts to caramelize and turn dark in colour. Then deglaze with the White Wine.
Add the Veg into a medium pan with the Water and simmer for 35 minutes. Then add the aromatics and alone to cool off the heat. After 30 minutes pass and chill. Check with a Sous Chef and bag into 1L bags.

Burnt Lemon Sauce

Add the Stock into a medium pan with half the Butter and bring to the boil. Then add the RGP, X-G and Fine Sea Salt. With the hand blender add the other half of Butter.
Season with the Burnt Lemon Juice. Check with Sous Chef and vac pack into 500G bags.

Assembly

For service have a medium pan of salted water at the boil with a pasta basket. In a small pan melt the Butter and add the Girolles with the Fine Sea Salt and Black Pepper. When cooked add the Burnt Lemon Sauce. Finish with the Burnt Lemon Juice.
Boil the Agnolotti for two minutes then add to the Sauce. Put into a bowl and finish with Rapeseed Oil on top.