5 from 7 votes

Agnolotti with a roast pumpkin filling and served with a sage butter and a drizzle of balsamic glaze. This is the perfect dish for Autumn, or any time of the year in my opinion! Comforting and cosy flavours with a perfect balance of the slightly charred pumpkin filling, nutty brown butter and tangy balsamic.

I am finally writing up this recipe as SO many people asked for it when I posted it on my instagram. Agnolotti is one of my favourite shapes to make. Firstly, it is actually quite simple once you get the hang of it and secondly, it's quite quick to make a big batch. This is such a beautiful meal to make for friends and family, it is a labour of love but worth it I promise. I serve the roast pumpkin filled agnolotti with my trusty sage butter, extra roasted pumpkin and balsamic.

Tips for this roast pumpkin agnolotti dish

Check out my easy homemade pasta dough recipe for all the tips and tricks to getting the perfect pasta dough for the agnolotti.
Watch my reel on instagram to check out the shaping of the agnolotti.
Read my guide to the best butter sauce for pasta for the best butter sauce! One trick I like to do to make it extra foamy is ramp up the heat right at the end for a few seconds so it foams up.
If you can, plan ahead and make the agnolotti the day before (or week before!) it will make the process so much easier and less stressful. You can freeze them open on a tray then transfer to a freezer bag or container. Don't over fill your agnolotti, fillings can expand in the freezer and that is how cracks can happen. You can also par boil them to avoid cracking. Boil for 1 minute then dry COMPLETELY before freezing.
Heat your plates! You don't want to go to all that trouble to then have it go cold so I always heat my plates in the oven before serving.

Pumpkin for the filling AND the plating

I like to mirror what is on the inside of the pasta in my plating, I think it helps to tie the dish together and adds lovely colour. For the filling you will cut the pumpkin into cubes (you need 700g of cubed pumpkin). For the plating slices, I cut up super thin 3mm slices, brush them with olive oil and sprinkle with salt and pepper. You can roast it all at the same time but the slices won't take as long so add them half way through or just make sure you watch them closely.

Shaping the agnolotti

Roll out a sheet of pasta dough and pipe dollops of filling in a row with a few centimetres in between.
Fold it over and try and get as much air out as you can.
Pinch in between each dollop of filling, quite firmly and again trying to get all the air out.
Press the section that is double layered down firmly to thin it out a touch.
Cut lengthwise with a fluted wheel or knife quite close to the edge of the filling.
Use a fluted wheel or knife to seperate the pieces, pressing the pinched sections forward onto the flat section.

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The order in which to make this dish

Sometimes with a dish like this, it's hard to know where to start. This is a labour of love, it's going to take you a while! It really is easier if you make the agnolotti ahead of time, especially if you are making it for a dinner party. It's quite hard work and you don't want to be tired and frazzled when you guests arrive! If you are doing it in one day this is what I suggest:

Roast the pumpkin for the filling.
While it is in the oven, make the pasta dough and rest it.
While the dough is resting make the filling then pop it in the fridge. I like to use cold fillings from the fridge as they can solidify slightly, making filled shapes easier to make.
Shape the agnolotti
Boil the pasta and make the sauce.
Enjoy!

Made this recipe and loved it?

I would love it so much if you could leave a review down below! Also please tag me or send me a photo on instagram it seriously makes me day seeing your creations! Feel free to get in touch any time to ask me questions, I love chatting pasta with you!

Recipe

Roast Pumpkin agnolotti

5 from 7 votes

Author: Emilie Pullar

Prep time:2

Cook Time:15

Servings: 4 people

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A show stopper pasta dish of roast pumpkin filled agnolotti in a brown butter sauce. Follow this step by step guide and wow your family and friends with this incredible dish.

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Ingredients

1 x batch of my easy homemade pasta dough

For the filling:

700 g pumpkin cut into small 2cm cubes (that is 700g once cut with seeds and skin removed so approx 1.5kg piece)
2 tbsp olive oil
80 g ricotta
¼ tsp nutmeg
½ tsp brown sugar
1 tsp tomato paste
30 g parmesan finely grated
2 big pinches of salt
A few cracks of pepper season with salt and pepper to taste
For serving
250 g pumpkin cut into slices 3mm thick (see pictures above)
200 g unsalted butter cut into small cubes
15 - 20 fresh sage leaves I like to do 4 or 5 per person
Salt to taste
Balsamic glaze not to be confused with balsamic vinegar, this is thick and sticky

Instructions

Making the filling:

Preheat your oven to 200 celsius (400f)
Toss the pumpkin cubes in the olive oil and arrange on a baking tray. Sprinkle with salt and pepper and bake in the oven for 20 - 25 mins until lightly charred. You can do the slices for the plating at the same time, they won't need as long so throw them in half way through and roast until cooked through.
For the plating slices, brush with olive oil and sprinkle with salt and pepper. Depending on the thickness they should only need 10 - 15 mins so watch them closely. You can roast these at any stage in the process.
Once cooked let the pumpkin mostly cool before mixing it with the rest of the filling ingredients in a food processor (or a stick blender!).
Put the filling into a piping bag and pop it in the fridge until you're ready to use it.

Shaping the agnolotti

See the pictures above to help with the shaping, I also have a reel shaping agnolotti on instagram so watch that too!
Roll out a sheet of pasta dough and pipe dollops of filling (about a heaped tablespoon) in a row with a few centimetres in between.
Fold it over and try and get as much air out as you can.
Pinch in between each dollop of filling, quite firmly, again trying to get all the air out.
Press the section that is double layered down firmly to thin it out a touch.
Cut lengthwise with a fluted wheel or knife quite close to the edge of the filling.
Use a fluted wheel or knife to seperate the pieces.
Place the finished agnolotti on a baking tray lined with baking paper and dusted with semolina. Loosely cover with plastic wrap.

Finishing the dish:

Cook your agnolotti in well salted boiling water for 4 - 5 mins until cooked to your liking.
At the same time melt the butter in a fry pan over medium heat, season with a big pinch of salt.
Once just sizzling add the sage leaves and cook for 3 - 5 mins until foamy and just browned, swirling the pan every so often.
For plating, place the roasted pumpkin slices on the bottom of the plate and top with the agnolotti. Spoon over the sage butter and then drizzle a few dollops of the balsamic glaze.
Serve with freshly grated parmesan at the table.

Notes

Please read through all the notes above the recipe. It is all useful information I promise!
You can use salted butter, I just prefer unsalted so I can season it to my preference, some salted butters can be too salty in my opinion.
You can roast the pumpkin slices for plating at any time, either with the filling pumpkin or separately. Because they are so thin they don't need to be hot, the heated plate and hot butter is enough to warm them up.

Author: Emilie Pullar

Prep Time: 2

Cook Time: 15

Course: Filled Pasta

Cuisine: Italian Inspired

Keyword: pumpkin agnolotti, roast pumpkin pasta

Did you make this recipe?Tag @burntbuttertable on Instagram so we can see! Also please leave a review down below, it means the world!