IE 11 is not supported. For an optimal experience visit our site on another browser.

Agnolotti with Roasted Pumpkin and Pine Nuts

Servings:
6 - 8 servings
RATE THIS RECIPE
(0)

Ingredients

For the Filling:
  • 1 small pumpkin
  • 1 cup ricotta cheese
  • 6 cup sage leaves chopped fine
  • 3 tablespoon butter
  • 2 pinch es fresh nutmeg
  • 3 tablespoon vermont maple syrup
Basic Pasta Dough Recipe:
  • 1 small pumpkin
  • 1 cup ricotta cheese
  • 6 cup sage leaves chopped fine
  • 3 tablespoon butter
  • 2 pinch es fresh nutmeg
  • 3 tablespoon vermont maple syrup
  • 3 cup all purpose flour
  • 2 cup eggs, beaten thoroughly
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon salt
For the sauce:
  • 1 small pumpkin
  • 1 cup ricotta cheese
  • 6 cup sage leaves chopped fine
  • 3 tablespoon butter
  • 2 pinch es fresh nutmeg
  • 3 tablespoon vermont maple syrup
  • 3 cup all purpose flour
  • 2 cup eggs, beaten thoroughly
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon salt

Preparation

Baking Directions:

To make the filling:Preheat oven to 375°.

Split the pumpkin in half, scrape the sides out, place cut ends down on oiled baking sheet.

Bake pumpkin for 1 hour or until the flesh is soft.

Scoop out the pumpkin flesh and measure ¾ cup and reserve the rest.

Brown butter in a small sauce pan with sage, allowing the sage to fry in butter.

Pour the butter and the sage over the pumpkin.

Transfer pumpkin to a bowl and cool.

Add ricotta, fresh grated nutmeg, salt and pepper to taste; lastly, mix in Vermont maple syrup.

To make the pasta sheets:Place the flour in the center of a work surface and make a well.

Mix the eggs, oil, and salt.

Pour mixture into the center of the flour well.

Fold the flour into the eggs and knead into a ball.

Add 1 tablespoon of cold water if the dough seems too dry.

Cover with plastic wrap and refrigerate the dough for at least 4 hours before rolling out.

Using a pasta machine, roll out the pasta on the thinnest setting and cut into 6 sheets, each about 16 inches long each.

Do not roll out too many sheets at a time or the dough will begin to dry and will be difficult to handle.

Keep the sheets under a damp cloth so that they don’t dry out.

To make agnolotti:Lay one pasta sheet on a clean work surface and cut into 3x4-inch sheets.

Add teaspoon of filling and top with another 3x4-inch sheet.

With your fingertips, gently press down around the teaspoons of filling and along the sides of the pasta sheets to seal the agnolotti.

To make the sauce:Heat sauté pan over medium to high heat.

Add butter while moving pan in circular manner.

When butter is melted completely, add pine nuts and begin to sauté.

When butter begins to turn light brown, add sage leaves, season with salt and pepper and, shut off heat.

Bring 1 large pot of water to a boil.

Add in all agnolotti at once.

When agnolotti come to surface, remove with hand strainer and add directly to brown butter.

Stir pasta carefully in butter until they are well coated.

Serve on warm plates and spoon 2 tablespoons of sauce with pine nuts over each serving.