Roast pumpkin agnolotti is the perfect autumnal dish that brings together comforting flavors of roasted pumpkin, rich brown butter, and a drizzle of tangy balsamic glaze. This Italian-inspired filled pasta is ideal for a cozy family dinner or an impressive dinner party dish. The slightly charred pumpkin filling, paired with the nutty sage butter, creates a balanced combination of sweetness and savory goodness that will have everyone asking for seconds.
Table of Contents
Why You’ll Love Roast Pumpkin Agnolotti
Roast pumpkin agnolotti is a versatile and indulgent recipe, perfect for fall but delicious at any time of year. It’s a labor of love but worth every minute when you taste the delicate pasta paired with the roasted pumpkin filling. Not only is it a showstopper on your dinner table, but it also offers a rich blend of flavors that will wow your family and friends. Plus, making agnolotti from scratch can be a fun activity to enjoy with loved ones.
Ingredients for Roast Pumpkin Agnolotti
Here’s what you’ll need to create this delicious dish:
• Pumpkin (for filling): Adds a naturally sweet flavor and creamy texture to the filling.
• Olive oil: Used to roast the pumpkin, contributing richness and depth of flavor.
• Ricotta: A creamy cheese that softens the pumpkin filling and gives it a smooth texture.
• Nutmeg: A warm, aromatic spice that enhances the sweetness of the pumpkin.
• Brown sugar: Balances the savory elements of the dish and enhances the roasted pumpkin’s sweetness.
• Tomato paste: Adds a subtle umami depth to the filling.
• Parmesan: Grated parmesan provides a salty, nutty kick that complements the sweetness of the pumpkin.
• Salt and pepper: For seasoning the filling and the sage butter sauce.
• Pumpkin (for plating): Thinly sliced, these roasted pieces add color and a soft texture to the plate.
• Unsalted butter: The base for the sage butter sauce, offering a rich, smooth texture.
• Fresh sage leaves: Imparts a fragrant, herbal note to the butter sauce.
• Balsamic glaze: Adds a tangy-sweet finish to the dish and balances the richness of the butter.
Alternative Ingredient Suggestions
If you’re looking to make this recipe vegan or modify it to your taste preferences, here are some substitutions:
• Vegan ricotta: Use a plant-based ricotta alternative to keep the filling creamy without dairy.
• Vegan butter: Substitute for unsalted butter to make the sage butter sauce dairy-free.
• Butternut squash: If you can’t find pumpkin, roasted butternut squash works just as well and has a similar sweetness.
Step-by-Step Instructions for Roast Pumpkin Agnolotti
Preparing the Pumpkin Filling
- Preheat the oven to 200°C (400°F).
- Toss the pumpkin cubes in olive oil, salt, and pepper, then spread them out on a baking tray. Roast for 20–25 minutes until the pumpkin is lightly charred and soft.
- Roast pumpkin slices for plating: Cut pumpkin into 3mm slices, brush with olive oil, and sprinkle with salt and pepper. Roast these slices in the oven for 10–15 minutes until tender and golden.
- Once the pumpkin is roasted, let it cool slightly. Then, blend the roasted pumpkin with ricotta, nutmeg, brown sugar, tomato paste, grated parmesan, salt, and pepper in a food processor. The mixture should be smooth and creamy. Refrigerate until ready to use.
Shaping the Agnolotti
- Roll out your pasta dough and pipe dollops of filling (about a tablespoon) in rows on the dough, leaving space between each dollop.
- Fold the dough over the filling, pressing firmly to remove any air pockets.
- Pinch the edges between each dollop of filling to seal them well.
- Using a fluted wheel or knife, cut the agnolotti into individual pieces, separating them carefully. Dust with semolina to prevent sticking.
Cooking the Agnolotti
- Boil the agnolotti in salted water for 4–5 minutes, until cooked through but still firm.
- In a separate pan, melt unsalted butter over medium heat and add sage leaves. Swirl the pan until the butter becomes foamy and slightly browned.
- Plate the dish by placing the roasted pumpkin slices at the bottom of each plate. Top with the cooked agnolotti and spoon over the sage butter sauce.
- Drizzle with balsamic glaze and serve with freshly grated parmesan.
Tips & Tricks for Perfect Agnolotti
- Make ahead: Preparing the agnolotti in advance can make your cooking process easier, especially for a dinner party. You can freeze the agnolotti before cooking by placing them on a tray and transferring them to a freezer bag once frozen.
- Rest the dough: Letting the pasta dough rest after rolling will help it become more pliable and easier to shape.
- Control the heat: When making the sage butter, be sure to monitor the heat carefully to avoid burning the butter. A slightly higher heat at the end will give the butter a rich, foamy texture.
Pairing Ideas and Variations
Roast pumpkin agnolotti pairs wonderfully with a variety of side dishes and variations. Here are some ideas:
- Side dishes: Serve with a fresh green salad or sautéed spinach for a balance of flavors.
- Spicy twist: Add a pinch of chili flakes to the butter sauce for a touch of heat.
- Gluten-free: Substitute gluten-free pasta dough to make this recipe suitable for those with dietary restrictions.
Storing and Reheating Leftovers
If you have any leftovers, store the cooked agnolotti in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a little butter and sage to bring the flavors back to life.
Seasonal Appeal: Why Roast Pumpkin Agnolotti is Perfect for Fall
This dish is a quintessential fall recipe, capturing the essence of the season with its warm, comforting flavors and vibrant colors. Roasted pumpkin is abundant during the fall, and this agnolotti recipe makes the most of its natural sweetness. Whether for a Thanksgiving dinner or a cozy autumn meal, roast pumpkin agnolotti is the perfect way to celebrate the season’s bounty.
Roast pumpkin agnolotti is not just a dish; it’s an experience. From the satisfying process of making fresh pasta to the delightful combination of flavors, this dish will become a fall favorite that you’ll want to make year after year.
Conclusion
Roast pumpkin agnolotti is a show-stopping dish that combines the best of autumn flavors in a delightful, comforting pasta. The perfectly roasted pumpkin filling, rich brown butter sauce, and tangy balsamic glaze make it an ideal choice for family gatherings, holiday dinners, or any time you want to indulge in a cozy, homemade meal. Though it requires a bit of effort, the results are worth it—a creamy, flavorful pasta that will impress anyone who sits at your table.
Whether you’re an experienced cook or just looking to try your hand at homemade pasta, this roast pumpkin agnolotti recipe is sure to become a beloved favorite. Don’t hesitate to experiment with variations and pairings to make it truly your own. Enjoy the process, the flavors, and the joy of sharing this dish with those you care about.
Frequently Asked Questions (FAQ)
1. Can I use store-bought pasta for agnolotti?
Yes, you can substitute store-bought pasta for homemade dough, although the texture and flavor will differ. If you’re pressed for time, pre-made pasta sheets can save effort, but for the best results, homemade dough adds authenticity and flavor to the dish.
2. How do I prevent my agnolotti from cracking when freezing?
To prevent cracking when freezing agnolotti, be sure to dry them completely after par-boiling for 1 minute before freezing. Lay them out on a tray to freeze individually, then transfer them to an airtight container. This prevents them from sticking and cracking during freezing.
3. Can I make the roast pumpkin agnolotti ahead of time?
Yes, you can prepare the agnolotti ahead of time. Shape the pasta and freeze it before cooking, or make the filling and dough a day in advance. This will make the cooking process on the day much easier, especially if you’re hosting guests.
More Relevant Recipes
PrintRoast Pumpkin Agnolotti
Roast pumpkin agnolotti is a delicious autumn-inspired dish featuring a roasted pumpkin filling, rich brown butter sage sauce, and a tangy balsamic glaze. This homemade pasta dish is perfect for family dinners or special occasions, offering a comforting, flavorful meal.
Ingredients
- 700g pumpkin (cut into 2cm cubes)
- 2 tbsp olive oil
- 80g ricotta
- 1/4 tsp nutmeg
- 1/2 tsp brown sugar
- 1 tsp tomato paste
- 30g parmesan (finely grated)
- Salt and pepper (to taste)
- 250g pumpkin (cut into 3mm slices, for plating)
- 200g unsalted butter (cut into small cubes)
- 15–20 fresh sage leaves
- Balsamic glaze (to taste)
Instructions
- Preheat your oven to 200°C (400°F).
- Toss the pumpkin cubes in olive oil, salt, and pepper, then spread them out on a baking tray and roast for 20–25 minutes until lightly charred.
- Meanwhile, prepare the pumpkin slices for plating by brushing them with olive oil, sprinkling with salt and pepper, and roasting for 10–15 minutes.
- Once the roasted pumpkin has cooled slightly, blend it with ricotta, nutmeg, brown sugar, tomato paste, parmesan, salt, and pepper in a food processor until smooth. Refrigerate until ready to use.
- Roll out the pasta dough and pipe dollops of the filling in a row, leaving space between each dollop.
- Fold the pasta dough over the filling, press out the air, and pinch the edges to seal each piece. Cut the agnolotti using a fluted wheel or knife and dust with semolina.
- Boil the agnolotti in salted water for 4–5 minutes, then drain.
- In a pan, melt the butter and add the sage leaves, cooking until the butter is foamy and browned.
- Plate the dish by arranging the roasted pumpkin slices at the bottom of the plate, topping with the agnolotti, spooning over the sage butter, and drizzling with balsamic glaze.
- Serve with freshly grated parmesan.
Notes
- Make the agnolotti ahead of time and freeze it for easier preparation.
- Rest the dough before shaping for easier handling.
- Ensure the butter sauce is cooked at the right temperature to avoid burning the butter.
- Don’t overfill the agnolotti to prevent cracks during cooking.
- Store leftovers in an airtight container for up to 3 days, and reheat in a pan with butter and sage.
