Roasted Pumpkin Agnolotti

Ingredients

• 1.5 kg Pumpkin (delicate green‑skinned pumpkin, roasted whole)
• 250 g Ricotta Cheese (full‑fat ricotta, room temperature)
• 1 tsp Salt (plus extra for seasoning the sauce and pasta water)
• 0.5 tsp Black Pepper (freshly ground)
• 1 pinch Nutmeg (freshly grated)
• 1 tsp Lemon Zest (zest of one lemon, finely grated)
• 1 tbsp Lemon Juice (freshly squeezed)
• 120 g Unsalted Butter (cut into cubes, divided for sauce and finishing butter)
• 1 tbsp Olive Oil (extra‑virgin, for the sage butter)
• 10 leaves Fresh Sage Leaves (whole leaves, washed and patted dry)
• 50 g Hazelnuts, roasted (coarsely crushed with thumb)
• 400 g 00 Flour (fine milled soft wheat flour, sifted)
• 10 pcs Eggs (9 yolks + 1 whole egg, room temperature)
• 2 tbsp Fine Semolina (for dusting the pasta sheets)

Instructions

1. Roast the Pumpkin

   Rub the whole pumpkin with a thin layer of olive oil, sprinkle with salt, place on a baking sheet and roast at 160°C for about 1 hour, turning once halfway through.

   Time: PT1H

   Temperature: 160°C

2. Cool, Peel and Mash

   Allow the pumpkin to cool enough to handle, cut in half, scoop out the seeds, peel the skin, and mash the flesh in a bowl until smooth.

   Time: PT15M

3. Prepare the Ricotta Filling

   Combine the mashed pumpkin, ricotta, a pinch of salt, black pepper, nutmeg, and lemon zest in a bowl. Mix until homogeneous and taste for seasoning.

   Time: PT10M

4. Load Filling into a Piping Bag

   Transfer the filling to a piping bag fitted with a plain tip and set aside.

   Time: PT5M

5. Make the Pasta Dough

   On a clean work surface, mound the 00 flour and make a well. Add the 9 egg yolks and the whole egg into the well, then gradually incorporate flour with a fork until a shaggy dough forms. Knead by hand for 5‑10 minutes until smooth and elastic.

   Time: PT15M

6. Rest the Dough

   Shape the dough into a ball, wrap tightly in cling film, and let rest at room temperature for 30 minutes.

   Time: PT30M

7. Roll the Dough

   Divide the rested dough into manageable pieces. Using a pasta machine set to the thickest setting, flatten each piece, then gradually decrease the setting until the sheet is thin (second‑thickest setting). Dust lightly with semolina between passes.

   Time: PT15M

8. Form the Anolini

   Lay a sheet of pasta on a lightly floured surface. Pipe a long line of filling down the center, fold the sheet over, press gently to seal, then cut 2‑inch squares. Pinch the edges firmly with thumb and forefinger to create a tight seal and a small “bubble” on top.

   Time: PT15M

9. Cook the Anolini

   Bring a large pot of salted water to a boil. Gently drop the anolini in and cook for 2‑3 minutes, or until they float and are al dente. Remove with a slotted spoon.

   Time: PT5M

10. Make Sage Butter Sauce

    In a skillet, melt the butter with a splash of olive oil over medium‑low heat. Add the sage leaves and fry until crisp and fragrant, about 3‑4 minutes. Remove sage and set aside.

    Time: PT5M

11. Create the Emulsion

    To the skillet, add a tablespoon of lemon juice, the zest, and a splash of the pasta cooking water. Whisk quickly to form a smooth, glossy emulsion.

    Time: PT2M

12. Combine Pasta and Sauce

    Add the cooked anolini to the skillet, toss gently to coat with the butter‑sage emulsion. Season with a pinch of black pepper and additional lemon juice if desired.

    Time: PT3M

13. Plate and Garnish

    Arrange the pasta on warmed plates, sprinkle the crushed hazelnuts, extra crisp sage leaves, and a final dusting of lemon zest. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

720

Protein

20g

Carbohydrates

80g

Fat

30g

Fiber

6g