Handmade Pumpkin Agnolotti

Prep Time

90 minutes

Cook Time

10 minutes

Serving Yield

4

Few things are as good as handmade pasta.  This Pumpkin Agnolotti recipe from the amazing Morgan Berrington @forkmylifechi is no exception!  Farmers Hen House eggs, brown butter sauce with sage, and fresh parmesan with Pumpkin puree bring all the comforts of the holidays with the satisfaction of the perfect combination of savory and sweet!

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Ingredients

Pasta Dough

3 cups all-purpose flour (plus additional flour for kneading)

4 Farmers Hen House eggs

1 tsp extra virgin olive oil

rice flour for dusting

Pumpkin Filling

3/4 cup ricotta (find ricotta that doesn’t have any additives or gums)

3/4 cup canned pumpkin purée

1 tbsp maple syrup

3 tbsp grated parmesan plus more for topping

freshly grated nutmeg, to taste

salt and freshly ground black pepper

Brown Butter Sauce

3 tbsp butter

6 sage leaves

3 tbsp grated parmesan

optional: balsamic glaze or balsamic vinegar

Directions

To Make Pasta Dough:

Step 1

Place flour mixture out onto your counter or large cutting board (make sure it’s clean).

Step 2

Using your hands, make a well in the center of flour. 

Step 3

Add the eggs and olive oil together in the center of the well. Start beating the eggs until well mixed.

Step 4

Slowly start incorporating the flour into the egg mixture being careful not to break the “well.”

Step 5

Eventually it will turn into a big gloopy mess, at this point you want to begin to knead your dough. Don’t worry if it looks sloppy, the dough will come together. Knead the dough for 7-10 minutes.

Step 6

If the dough is super sticky, add another 1 tbsp of flour at a time.

Step 7

Once the dough is smooth, wrap it up very tightly in plastic wrap and let it rest on the counter for 30 minutes.

Step 8

While the dough is resting, make the filling.

Make the Pumpkin Filling:

Step 1

In a medium size bowl, mix ricotta, pumpkin purée, maple syrup, parmesan and freshly grated nutmeg (to taste) until well combined. Season with salt and freshly ground black pepper.

Step 2

Place the filling into a zip top plastic baggie or pastry bag. Use a 1/2 inch pastry tip or cut the tip to about 1/2 inch on the plastic bag.

Roll the Pasta:

Step 1

Take the pasta dough and divide into quarters. Take the first piece of dough and set aside and wrap up the remaining pieces in plastic wrap

Step 2

Sprinkle flour on the piece of pasta dough and using your hand or rolling pin, flatten the dough until it’s 1/2 inch thick. Make sure to have a sheet pan or tray dusted with rice flour at the ready (you can also use all purpose flour as well) .

Step 3

Place your flattened dough and roll in through the thickest setting on your pasta machine. 

Step 4

Pass it through this setting 3-4 times.

Step 5

Turn the setting down by 1 setting (thinner setting). Pass the piece of dough 3 times at this setting. Continue on until you have reached the thinnest setting. The pasta should be very thin and delicate but not falling apart.

Step 6

Cut the sheet of dough in 12-16 inch pieces to make them more manageable. Place them in one layer on the rice flour dusted baking sheet. If you need to stack the pasta sheets make sure to dust it with plenty of rice flour.

Step 7

Continue rolling out the dough, making sure to dust it with the rice flour so the dough doesn’t stick together.

Make the Agnolotti:

Step 1

Take a sheet of pasta and pipe a straight line of filling lengthwise on the pasta sheet, leaving enough pasta at the top to fold over the filling.

Step 2

Using a pastry brush, dip it in water and then brush the pasta sheets parallel to the pumpkin filling. Fold the pasta top over the filling.

Step 3

Using your fingers, make sure the pasta is sealed and all the air has been pushed out. Using a pasta wheel cutter, cut tube of pasta away from the rest of the pasta sheet. I like to save the extra pasta sheets and cut them into random “rag’ shapes and have that as a little “cook’s treat.”

Step 4

Using your finger tips, pinch the tube of pasta into small purses or pockets of filling, making sure to seal between pockets of filling. The pinched area should be at least 1 1/4 inch.

Step 5

Next, using the pasta wheel cutter, quickly cut the “pinched section” towards the fluted or cut edge of the tube. Do this quickly making sure to get a good seal!

Step 6

Once cut, dust the agnolotti with the rice flour and place on a towel lined baking sheet or tray.

Step 7

Continue on until you have made all the agnolotti. 

Step 8

If you are not going to cook your agnolotti immediately, place them in a single layer on rice flour dusted towel. Place it in the freezer until they are all frozen. Once frozen you can place them in a large zip top bag and store.

Cook the Agnolotti:

Step 1

Bring a large pot of water to boil. Once it’s brought up to a boil, add a small handful of salt.

Step 2

Heat a large sauté pan over medium-low heat. Add the butter and the sage.

Step 3

Cook the butter until it begins to brown, about 3-5 minutes. Remove the sage and save for garnish.

Step 4

Add the agnolotti to the boiling water and turn the heat down to medium-high so it’s at a gentle boil. Cook for 3-5 minutes until cooked through but not mushy.

Step 5

Once they are cooked, add the agnolotti to the brown butter. Add 1-2 tbsp of pasta water to bring the sauce together and stir gently and quickly.

Step 6

Finish with the pasta with parmesan cheese and a drizzle of balsamic. Eat immediately!