mains, sides, pasta, grains, + noodles, vegetables

pumpkin agnolotti


These beautiful, luscious agnolotti were born from a rather forlorn half-used can of pumpkin I had in the fridge.  I remembered an article from a past issue of Bon Appetite about homemade ravioli and voila....

You can certainly make your own dough but I didn't.  I had some round wonton wrappers from the Asian market on hand and they stood in rather nicely.  These are a great starter for a dinner party or on their owned paired with a mixed green salad and garlicy dressing.

I happened to have a press but you can easily just hand-pinch them to seal.  Now start thinking of all of the other fabulous combinations you can make...

pumpkin agnolotti

20 round wonton wrappers

1 egg, beaten

1/2 c organic pumpkin

1/3 c grated parmesean plus more for serving

1/8 t brown sugar

1/4 t lemon zest

pinch of ground cloves

salt and pepper to taste

for the sauce:

1/2 cup heavy cream

2 T butter

2-3 cloves of garlic confit (or roasted garlic)

some pasta water

3 sage leaves, stacked, rolled and sliced into thin ribbons

salt and pepper to taste

small handful of toasted pinenuts

Mix together the pumpkin, cheese, sugar, zest, cloves, salt and pepper together.

Fill each wonton wrapper with about 1 t of the mixture.  Brush the edges with beaten egg and seal.  Boil in a large pot until they float, about 3-4 minutes.

For the sauce, melt the butter in a sauté pan over low heat. Add the remaining ingredients except the sage.  Use some of the pasta water to loosen the sauce as needed.  Taste for seasonings, pour over cooked agnolotti, garnish with sage leaves, pinenuts and finish with a few turns of black pepper.  Serve with extra grated parmesan.