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Pumpkin & Ricotta Agnolotti - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Pumpkin & Ricotta Agnolotti

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Pumpkin & Ricotta Agnolotti

Yields:  10-12 servings

 Pasta Dough

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.

 Pumpkin Filling

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

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