Pumpkin agnolotti

Yield: 6 servings

Measure Ingredient
2 cups Semolina flour
1 cup All-purpose flour
1 teaspoon Salt
10 \N Eggs
1 teaspoon Oil
½ cup Butter
5 cups Pumpkin puree; (see note)
½ cup Mascapone cheese
2 tablespoons Chopped fresh sage
\N \N Salt and pepper
\N \N Water

In large bowl combine flours and salt. Make a well and place 4 eggs and oil in it. Carefully combine the wet and dry ingredients. Knead dough. Continue kneading until dough pulls away from the bowl easily and forms a ball. Set aside. In saute pan melt butter and cook until it turns brown. Remove from heat and allow to cool. Once cool, add pumpkin puree, mascapone cheese, sage, salt and pepper. Mix well. Roll out pasta dough very thin. Using a round 4-inch cookie cutter cut out about 40 Agnolotti. Beat remaining eggs to create egg wash. Working in batches brush 6 pieces of pasta with egg wash. Place 1 tablespoon filling in center of pasta then fold over to create a semi-circle shape. Press edges to seal. Bring two large pots of water to a boil Boil Agnolotti for about 3 to 4 minutes. Serve.

Note: Preheat oven to 200 degrees. Cut pumpkin in half and remove seeds and pulp. Place halves in oven a bake for 5 to 7 hours. Pumpkins are ready with most of the liquid has evaporated. Peel skin away and puree in a food processor until smooth.

Busted and entered for you by: Bill Webster CHEF DU JOUR DON PINTABONA SHOW #DJ9107 Converted by MM_Buster v2.0m.

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