Hello Divine Addicts, Fabio Viviani here and I am SUPER excited to be sharing my Pumpkin Agnolotti recipe with the Divine Addiction !! I love giving you the insights into my CRAZY life — you can catch me on the new Bravo series Life After Top Chef every Wednesday !! I’m also busy working on my weekly newsletter: Fabio’s Kitchen Academy !!
It is October !! We are carving pumpkins for Halloween, but what are we doing with the inside of the pumpkin ?? This recipe is a delicious gourmet way to avoid wasting the precious insides of your pumpkin art. You are going to love this, it is one of my favorites !! The agnolotti with truffle butter is so creamy that you won’t be able to keep the smile off of your face… Feed pumpkin to your pumpkin ; ))
To serve six:
¼ cup cornmeal
1 recipe fresh pasta
1 can pumpkin puree (or you puree your own)
1 cup mascarpone cheese
¼ cup soft fresh goat cheese
Freshly ground black pepper to taste
1 egg, for egg wash
1 tbsp. Truffle butter
1 egg yolk
2 tbsp. extra virgin olive oil
2 tbsp. Parmesan cheese
Sprinkle a baking sheet with some of the cornmeal and set aside.
Cut ball of pasta dough into 8 equal pieces.
Shape each piece into a rectangle about the size of a deck of cards.
Cover dough with plastic wrap while working
Roll rectangle of dough through widest setting of pasta machine 3 times, until smooth.
Continue rolling it thorugh, decreasing setting each time until you have reached the thinnest setting.
Sprinkle the sheet lightly with cornmeal, gently fold, and set on cornmeal lined baking sheet.
Cover with plastic wrap.
Continue rolling out the rest of the pasta until all 8 pieces have been rolled out.
In a medium bowl, mix together the pumpkin puree, mascarpone cheese, goat cheese, and season with the black pepper.
Stir to combine and set aside.
In a small bowl, beat egg with 1 tsp. water.
To form agnolotti, place sheet of pasta on dry work surface. Using a pastry brush, brush the entire sheet of fresh pasta with the egg wash.
Place rounded teaspoons (about 1 oz) of the pumpkin filling on the pasta sheet, about 2 inches apart.
Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling.
Using a scalloped pasta cutter, cut the pasta into small squares.
Transfer the agnolotti to he cornmeal lined baking sheet.
Continue forming the remaining agnolotti.
To serve, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until they float, about 2 minutes.
While the pasta cooks, gently mix together all the truffle butter ingredients in a medium serving bowl.
Drain the pasta, using a large mesh strainer or slotted spoon, and transfer them to the serving bowl with the truffle butter.
Toss to coat and serve immediately.