Roasted Pumpkin and Ricotta Agnolotti


Roasted Pumpkin and Ricotta Agnolotti

Ingredients For Pasta dough

  • 300g “00” pasta flour
  • 2x whole free range eggs
  • 3x free range egg yolks
  • 1x tbsp rapeseed oil
  • 1x tbsp cold water

Ingredients For Pumpkin Agnolotti Filling

  • 1.7kg organic pumpkin / squash (we use a variety called crown prince green as it is very tasty and has a low moisture content)
  • 300g ricotta
  • 50g finely grated parmesan
  • 10g finely chopped sage
  • 1/2 lemon, zest only

Ingredients For Sage And Pine Nut Butter

  • 125g unsalted butter
  • 15g finely chopped sage
  • 50g toasted pine nuts
  • 1/2 lemon, juice only

Garnish

  • Crispy sage leaves
  • Parmesan (grated or shavings)
  • Reserved pumpkin puree
Credit: The Seafood Ristorante

The Head Chef at The Seafood Ristorante in St Andrews, Jamie Mackinnon, shares with us a delicious Roasted Pumpkin and Ricotta Agnolotti, Sage and Toasted Pine Nut Butter recipe

 

Autumn is here and on the run-up to Halloween, British pumpkins are thriving and bang in season. If you aren’t up for carving, roasted pumpkin is the perfect way to enjoy this seasonal vegetable in a dish.

This simple pumpkin recipe regularly features at the The Seafood Ristorante in St Andrews when in season.

However, the filling could even be made into ravioli or whatever filled pasta you enjoy.

SERVES 4

Method

1. To make the pasta dough, place the pasta flour, eggs, egg yolks, rapeseed oil and water in a food
processor and bring together to a nice crumbly dough. Remove and knead for 10 minutes by hand
to a smooth elastic dough (it may need a touch more water). Wrap tightly in cling film and rest in
the fridge for at least 1 hour.

2. Next, pre-heat oven to 200 degrees. Peel and cut the pumpkin into even, 1-inch pieces and roast in
the oven with a drizzle of olive oil, salt and pepper for 30-40 minutes or until tender. Once cooked,
blend the pumpkin to a puree.

3. Reserve ¼ of the puree for garnish on the plate. With the other ¾, blend it with the ricotta,
parmesan, sage, and lemon and taste for seasoning. Chill in the fridge until cold and firm.

4. Once the pasta dough has rested and filling chilled, roll the dough in a pasta machine using plenty
of ‘00’ flour to dust to avoid the pasta sticking. Take it to the second thinnest setting on the
machine and lay the sheet out on a floured surface.

5. Place the agnolotti filling in a disposable piping bag and cut a 2cm hole in the tip. Pipe an even line
of filling across the entire width of pasta. Brush the top edge flap, just above the filling, sparingly
with a little water then fold the bottom flap upwards over the filling to join the top flap, forming a
tight seal.

6. Take your thumb and forefinger from both hands and go along the line, pinching at 1 inch intervals.
Make sure you pinch tightly enough to push the filling out and form a seal between each pasta
shape.

7. Take a crinkled pastry wheel (if you don’t have one, a pizza cutter will work) and trim the folded
edge to 1cm from the filling seal, then using the wheel, cut the agnolotti into individual pasta
shapes by going straight across the pinched seals in a smooth motion. If preparing in advance, you
can lay out the shapes on some fine polenta on a baking tray and refrigerate. When ready, cook the
pasta for 1-2 minutes in gently simmering water.

8. To make the sage and pine nut butter, heat the butter in a pan until it is a nut brown colour.
Remove from the heat and add the rest of the ingredients and season, before drizzling over your
cooked agnolotti. Garnish with crispy sage leaves, some parmesan and the reserved pumpkin
puree.

 

This recipe was supplied courtesy of Jamie Mackinnon, Head Chef at The Seafood Ristorante in St Andrews.

For more information and bookings, visit the website (CLICK HERE)

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