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Roast Pumpkin agnolotti

  • Author: Emilie Pullar
  • Total Time: 2 hours 15 minutes
  • Yield: 4 people


For the filling:

  • 700g 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
  • 80g ricotta
  • 1/4 tsp nutmeg
  • 1/2 tsp brown sugar
  • 1 tsp tomato paste
  • 30g parmesan, finely grated
  • 2 big pinches of salt
  • A few cracks of pepper (season with salt and pepper to taste)

For serving

  • 250g pumpkin, cut into slices 3mm thick (see pictures above)
  • 200g 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)


Making the filling:

  1. Preheat your oven to 200 celsius (400f)
  2. 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.
  3. 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.
  4. 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!).
  5. 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:

  1. Cook your agnolotti in well salted boiling water for 4 - 5 mins until cooked to your liking.
  2. At the same time melt the butter in a fry pan over medium heat, season with a big pinch of salt.
  3. Once just sizzling add the sage leaves and cook for 3 - 5 mins until foamy and just browned, swirling the pan every so often.
  4. 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.
  5. Serve with freshly grated parmesan at the table.


  • 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.
  • Prep Time: 2 hours
  • Cook Time: 15 minutes