Pumpkin Sage Agnolotti del Plin with Brown Butter
Pumpkin Sage Agnolotti del Plin with Brown Butter
Embark on a culinary journey to the heart of Piedmont with these exquisite Pumpkin Sage Agnolotti del Plin, lovingly prepared with a rich brown butter sauce. Agnolotti del Plin, meaning 'pinched' in the local dialect, are small, artisanal pasta pockets traditionally filled with roasted meats. However, this vegetarian rendition captivates with the sweet earthiness of pumpkin and the fragrant aroma of fresh sage, a classic autumnal pairing beloved throughout Italy cuisine. The delicate, homemade egg pasta dough encases a flavorful filling, each morsel perfectly complemented by the nutty depth of browned butter and a whisper of nutmeg. Finished with a generous grating of aged Parmesan cheese, this dish offers a delightful balance of textures and tastes, evoking the cozy, nourishing spirit of Italian home cooking. Discover the joy of crafting these jewel-like pasta shapes and savor a taste of authentic Italian tradition. Perfect for a special occasion or a comforting weeknight meal, this recipe is a celebration of seasonal ingredients and timeless flavors.
- Preparation time
- 45 min
- Cooking time
- 15 min
- Total time
- 1 hr
- Servings
- 4
Instructions
Make the Pasta Dough
- 1On a clean work surface, create a mound with the flour and salt. Make a well in the center.
- 2Crack the eggs into the well. Gradually whisk the eggs with a fork, slowly incorporating flour from the inner walls of the well.
- 3Once a shaggy dough forms, use your hands to knead it for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for at least 30 minutes.
Prepare the Pumpkin Filling
- 1In a medium bowl, combine the pumpkin puree, grated Parmesan cheese, chopped sage, nutmeg, salt, and pepper. Mix well until thoroughly combined.
- 2Taste and adjust seasoning if necessary. Set aside.
Assemble the Agnolotti
- 1Divide the rested pasta dough into two or three portions. Work with one portion at a time, keeping the others covered.
- 2Roll out the dough using a pasta machine or a rolling pin until it is very thin (about setting 5 or 6 on a pasta machine). Ensure the surface is well-floured.
- 3Spread a small amount of the pumpkin filling (about 1 teaspoon) along the length of the pasta sheet, leaving space between dollops.
- 4Fold the pasta sheet over the filling to enclose it. Gently press the dough around each dollop of filling to seal and remove air pockets.
- 5Using your index finger and thumb, pinch the dough between each dollop of filling to create individual agnolotti pockets. Trim the edges with a knife or fluted cutter.
- 6Place the finished agnolotti on a lightly floured baking sheet, ensuring they do not touch. Repeat with the remaining dough and filling.
Cook the Agnolotti and Make Sauce
- 1Bring a large pot of salted water to a rolling boil.
- 2While the water heats, melt the butter in a large skillet over medium heat. Add the whole sage leaves and cook until the butter turns golden brown and smells nutty. Watch carefully to prevent burning.
- 3Carefully add the agnolotti to the boiling water. Cook for 3-5 minutes, or until they float to the surface and are tender.
- 4Using a slotted spoon, transfer the cooked agnolotti directly into the skillet with the brown butter sauce. Gently toss to coat.
Serve
- 1Divide the agnolotti among serving plates. Spoon the brown butter sauce over the top.
- 2Garnish with shaved Parmesan cheese and serve immediately.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 15 g
- Fat
- 20 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 15 g |
| Fat | 20 g |
| Carbs | 55 g |
Tips
- Ensure your pumpkin puree is well-drained to avoid a watery filling and soggy pasta.
- Watch the brown butter closely; it can go from perfectly browned to burnt very quickly.
- Serve immediately after tossing with the brown butter sauce to maintain the perfect texture.
