Pumpkin & Ricotta Agnolotti
Yields: 10-12 servings
3 Cups Flour
8 Egg Yolks
1 tsp Kosher Salt
1 tbsp Extra Virgin Olive Oil
6 tbsp Water
In an electric mixer fitted with a dough hook, combine all ingredients and mix on low speed until mixture is incorporated and free of lumps. Remove from bowl and knead on a clean counter top until dough is completely smooth. Wrap dough and refrigerate for 2-4 hours.
1 Cup Pumpkin Puree
½ Cup Ricotta Cheese
2 tbsp Parmesan Cheese, Freshly Grated
1 Egg Yolk
½ tsp Lemon Zest
1 Small Garlic Clove, Minced
1 tsp Fresh Thyme, Chopped
1 Pinch Cayenne Pepper
1 Pinch Nutmeg, Ground
1 Pinch Cloves, Ground
Kosher Salt & Fresh Ground Black Pepper, As Needed
Combine all ingredients in a mixing bowl and incorporate.
Roll out dough to desired thinness. Dollop pumpkin mixture onto pasta. Fold pasta over the filling and crimp dough with your finger or a dough crimper. Cut the pasta to desire size.
Place Agnolotti in salted boiling water until they begin to float. Remove from water, drain and place on a serving dish. Garnish with sauce and garnishes of your choice.
Todays recommended sauce/garnishes:
Toasted pine nuts, fresh sage and butter