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.
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.
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!Print