We’ve been snowed in since Friday & this recipe is one of the only good things that has come from it! I have serious cabin fever ppl (plus I’m almost out of wine NOT good!) I love the snow. Okay, not completely true, I love to LOOK at the snow. I’m not a cold weather girl. Now if I was on a mountain in a fabulous lodge, with loads of Ciocolatta Calda, cute snowboots, sitting in front of fireplace with nowhere to go, MAYBE! But alas, not my life.
So on day five of being snowed in, rations are getting low & me not wanting to venture out onto the icy roads, I thought let’s make some fresh pasta! I’ve obviously got the time. And all of the ingredients (surprisingly) ! I even made homemade bread yesterday! I’ve been a baking fool. Well that and the gas oven pretty much keeps the kitchen warm LOL!
So you’re wondering about this Agnolotti di Zucca, are ya? Well Agnolotti is a square or round filled pasta & Zucca well that’s simply Pumpkin! During the Pumpkin shortage at Thanksgiving I stocked up when I saw cans so I have quite a few in my pantry (not much else at this point but Pumpkin yes!) and remembered a pumpkin filled pasta I had in Italy! Perfect!
You can do all of this by hand but my [amazonify]B002ZWA15K::text::::Pasta Maker[/amazonify] & my Stand Mixer make this job go very quickly! Don’t get freaked out when you see how long the instructions are (yeah, I know they’re long, but I tried to be very specific) Don’t worry there is resting time for the pasta so you can make the filling during that time & set it aside. Also the pastry bags are another short cut! I find that piping the filling onto the pasta strips is super fast! But alas if no go, then a spoon will do ya fine!
You’re going to love the flavors in here. The smells are intoxicating. Something about sage & pumpkin together wafting through your house. My biggest tip is to just be sure that your pasta is rolled out thin enough. You don’t want a big fat noodle after all. You know it swells up a little when it cooks plus you have two layers together, so just sayin’ mind your thickness!
You could even freeze these if you don’t think you’ll be able to eat them all. They’re HUGE people & a few go a long way. Just place the uncooked Agnolotti into the freezer for a quick freeze and then transfer them to a freezer bag for later enjoyment!
What you’ll need:
3 1/2 cups of flour – plus extra for dusting
pinch of salt
1 15oz can of Pumpkin Puree
2 tbsp butter
1/2 cup Walnuts – Chopped fine
1/2 onion – chopped fine
1 1/2 tbsp Fresh Sage – chopped fine
1/2 stick unsalted butter
2 tbsp Extra Virgin Olive Oil
1/2 onion – chopped fine
1/2 cup Dried Figs – chopped medium
4 tbsp Brandy
What to do:
Start by making the pasta dough. Place the flour into the mixing bowl & make a well, add the eggs to middle of well & a pinch of salt. With a fork, gently beat the eggs. Start on low speed with a paddle attachment & mix until a ball forms. Once ball has formed, switch to the dough hook attachment & knead until dough is tacky but not sticky. Approx 6-8 mins. NOTE: Not all flours are made the same! If the dough mixture is too soft add a little flour, if it’s too touch add a little lukewarm water. Cover your bowl with saran wrap & allow to rest for approx 30 mins. After 30 mins have passed, remove the saran wrap & cover with a damp kitchen towel (not a paper towel).
WHILE the pasta is resting make the filling. Into a med-large saute pan over medium heat melt the butter. When melted, saute your onions until almost translucent. When translucent, add in your walnuts & sage. Mix well. Add in your pumpkin puree & cook until heated through. Set aside and allow to cool completely.
When pasta has rested. Place your dough ball onto a lightly floured surface. Cut your ball into four equal pieces. Take 1 piece (covering the remainder with the damp towel) & flatten it with your hand until it’s flat enough to run through your pasta machine (AMAZON LINK for my Imperial machine). If you don’t have a machine you can roll your dough out with a rolling pin. Continue to run through the machine until you have achieved a very thin strip. Continue this with the remaining pieces of dough until all are uniform.
At this point put on a large pot of water of boil. Season it heavily with salt.
Time to pipe the filling onto the dough strips. Onto TWO dough strips pipe about a tbsp of the pumpkin filling (I use a disposable pastry bag, you can use a ziplock bag if you don’t have one handy or just use a spoon) at equal intervals along the strips. Place the strips with NO filling on top of the ones with filling & press down well around the filling. Using a pastry wheel cut your pasta into equal sized squares. Cover your completed agnolotti with a kitchen towel WHILE you are preparing the sauce & waiting on the water to boil.
When water comes to boil add your Agnolotti (cook a few at a time do NOT crowd pan) Once the Agnolotti rise to the top they are done. They will cook very quickly. Remove with a slotted spoon & set onto a plate.
To make the sauce, into a large sautee pan add your butter & Olive Oil & allow to melt over med heat. Add your onion and cook until translucent. When translucent add your Brandy & allow to evaporate. At this point, add in your dried figs & mix to combine. Season with s/p.
Toss the cooked Agnolotti into the sauce pan & serve immediately!