You will need to begin this recipe the day before.
½ qty fresh pasta1egg, lightly whisked100 gmbutter2 tbspextra-virgin olive oil300 gmcherry tomatoes, halvedBaccalà300 gmsalt cod, cut into 5cm pieces and soaked in 3 changes of cold water overnight200 gmDesiree potatoes1green onion, thinly sliced½ cup finely chopped flat-leaf parsley
For baccalà, place salt cod in a large saucepan, cover with water and bring to the boil, cook over medium-high heat for 35-40 minutes or until cod flakes. Drain cod, then flake flesh into a large bowl, discarding bones and skin. Meanwhile, cover potatoes in cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain, peel potatoes and press through a potato ricer. Add potato, onion and parsley to cod, season to taste with sea salt and freshly ground black pepper and stir well to combine.
Using a 9cm-diameter cutter, cut circles from pasta. Place a spoonful of baccalà in the centre of each circle, brush edges with egg and fold in half to seal. Bring a large saucepan of salted water to the boil. Cook agnolotti in batches for 3 minutes and drain.
Meanwhile, combine butter and olive oil in a large frying pan, add tomatoes and cook over medium heat for 4-5 minutes or until tomatoes soften. Season to taste, add agnolotti, toss to combine and serve.