Honey Pumpkin And Sage Agnolotti Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut a small pumpkin in half and remove the seeds. Drizzle the cut sides with honey and sprinkle with salt and pepper. Place the pumpkin halves on a baking sheet, cut side down, and roast in the oven for about 40 minutes or until the flesh is tender.
• STEP 3.Remove the pumpkin from the oven and let it cool slightly. Scoop out the flesh and transfer it to a bowl. Mash the pumpkin with a fork until smooth.
• STEP 4.In a separate bowl, mix the mashed pumpkin with ricotta cheese, grated Parmesan cheese, chopped fresh sage, salt, and pepper. Stir until well combined.
• STEP 5.To make the agnolotti, lay out a sheet of fresh pasta dough on a lightly floured surface. Spoon small mounds of the pumpkin filling onto the dough, leaving space between each mound. Brush the edges of the dough with water.
• STEP 6.Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the agnolotti. Use a sharp knife or a fluted pastry wheel to cut the agnolotti into individual pieces.
• STEP 7.Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and transfer to a plate.
• STEP 8.In a separate pan, melt butter over medium heat. Add fresh sage leaves and cook until crispy. Remove the sage leaves from the pan and set aside.
• STEP 9.Add the cooked agnolotti to the pan with the melted butter and sage. Toss gently to coat the pasta in the sauce.
• STEP 10.Serve the Honey Pumpkin and Sage Agnolotti hot, garnished with the crispy sage leaves and a sprinkle of grated Parmesan cheese.

Cooking Tips

• Make sure to roast the pumpkin until it is tender and easily mashable.
• Use fresh pasta dough for the best texture and flavor.
• Be careful not to overcook the agnolotti, as they can become mushy.
• You can make the agnolotti in advance and freeze them for later use. Just boil them directly from frozen, adding a few extra minutes to the cooking time.

Storage and Serving

• Leftover agnolotti can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the agnolotti in a pan with a little butter or olive oil.
• Serve the agnolotti as a main course with a side salad or as a side dish alongside roasted meats or poultry.