pasta / primo recipes

pumpkpin agnolotti

November 6, 2016

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all i eat is pasta. i can’t stop! there are just a trillion options and they’re all so delicious i try and find any reason to make them. olive oil on the counter? pasta aglio olio. a can of tuna in the cupboard? obviously pasta (nope, not tuna salad because that’s boring). leftover pumpkin from halloween? obviously you need to make pumpkin agnolotti – it’s the only *logical* use for it!

pumpkin agnolotti 

2 cups flour
3 eggs + 1 egg yolk
1 small pumpkin
1 egg
1/4 cup grated pecorino
1/4 teaspoon nutmeg
salt and pepper

preheat the oven to 425 degrees. cut the pumpkin in half and remove the guts. drizzle with olive oil and season with salt and pepper. place on a baking sheet and roast until very tender. let cool.

dump the flour on a counter and make a well in the middle. add the eggs and yolk and whisk with a fork, gradually incorporating more flour until it starts to come together. ditch the fork and using your hands and a bench scraper to incorporate the flour completely. knead the dough, pulling away and folding over with every quarter turn, until dough is smooth and elastic – be patient! this should take about 10 minutes. form into a ball and cover with plastic wrap and let rest at room temperature for at least 30 minutes to let the gluten develop.

while pasta is resting, scoop out the pumpkin flesh and add to a food processor along with cheese, egg, nutmeg salt and pepper. pulse until smooth and creamy.

cut the pasta into 4 and roll out into 3 inch wide sheets. the dough is thin enough when you can see the shadow of your hand through the sheet. lightly flour the surface you’re working on so the pasta doesn’t stick, and lay the sheets out. fill a piping bag, or freezer ziplock bag with the pumpkin filling and pipe it in a straight line down the middle of the pasta. spritz gently with a spray bottle filled with water, fold the over the filling, and gently pressing all of the air out and sealing the pasta together. then using your fingers, separate the fillings into little pockets. trim the long edge with a knife or a rolling pasta cutter if you have it, then the cut the individual pieces at the seam. place on a floured baking sheet and cover with a clean cotton dish towel.

at this point you can freeze the agnolotti on the baking sheet and then store in a freezer bag. or, you can cook the pasta in a large pot of boiling water for about 4-5 minutes until al dente and then toss with sauce of your choosing.

i tossed with a gorgonzola cream sauce which you can do by boiling 1/4 cup of cream, 1/4 cup of chicken broth for 10 minutes, then adding a flour + water roux to thicken. add crumbled gorgonzola and stir until melted. add a knob of butter, pinch of nutmeg and a healthy pinch of black pepper. toss the pasta in the sauce, and top with toasted pepitas!

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