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- 1/2 cup canned pumpkin purée
- 1/4 cup grated Parmesan, plus more for sprinkling
- 18 round or square wonton wrappers
- Pumpkin seeds, toasted and shelled
Mash pumpkin purée, Parmesan, sugar, and lemon zest in a medium bowl. Season with salt and pepper. Arrange wonton wrappers on a work surface. Brush edges with lightly beaten egg. Place 1 tsp. filling on bottom half; fold top half over, gently pressing edges to seal. Boil ravioli in salted water until just tender, about 3 minutes.
Melt butter with crème fraîche in a sauté pan. Add ravioli and 2 Tbsp. pasta cooking liquid; toss to coat. Season to taste with salt and pepper. Top with grated Parmesan and pumpkin seeds (pepitas).
Nutritional ContentOne piece contains: Calories (kcal) 56.0 %Calories from Fat 48.0 Fat (g) 3.0 Saturated Fat (g) 1.7 Cholesterol (mg) 17.8 Carbohydrates (g) 5.3 Dietary Fiber (g) 0.4 Total Sugars (g) 0.3 Net Carbs (g) 4.9 Protein (g) 1.9 Sodium (mg) 82.2Reviews Section
Top 10 Best Agnolotti Recipes
We all love Italian pasta recipes because they are some of the most delicious things in the world. There are lots of different types of pasta in Italian cuisine like spaghetti, cannelloni, tortellini, gnocchi, ravioli, and many, many more. But, today we have decided to make an original article about one type of pasta that we are sure you never heard of, agnolotti.
Here is our fantastic list of the top 10 best agnolotti specialties that we have made especially for you to try and make something totally new and out of the ordinary in your own kitchen. Everyone will be surprised in a positive fashion, so take a quick look at the recipes and pick one right away. Buon Appetit!
Curried Cauliflower Agnolotti with a Brown Butter Cilantro Sauce
We can start our countdown with the wonderful curried cauliflower agnolotti with a brown butter cilantro sauce recipe. Most of the specialties with agnolotti are meatless, they are vegetarian like this particular idea.
Pumpkin Agnolotti with Truffle Butter
Even lighter option than the first one, with pumpkin as the main ingredient in it, sound really interesting, doesn’t it? A mouth-watering recipe with agnolotti that no one can resist, that’s for sure!
Balsalmic Mixed Greens with Wild Mushroom Agnolotti
The balsamic mixed greens with wild mushroom agnolotti specialty are one of the best on our superb list. Wild mushrooms are the best food that goes fantastically well in every single agnolotti.
Celeraic and Chevre Fennel Agnolotti with Goat Cheese and Shiitakes
As you can see, our list of the top ten best agnolotti recipes is very healthy, besides the fact that it’s super-delicious. The celery root goat cheese agnolotti with shiitake mushrooms is very tempting for everyone.
Roasted Butternut Squash Agnolotti with Browned Butter Sage Sauce
The roasted butternut squash agnolotti with browned butter sage sauce recipe is one of the creamiest ones on the list. It looks so delicious in the picture that it simply hypnotizes every one of us.
Butternut Squash Agnolotti with Potato Velouté Sauce, Bacon and Rosemary
The one and only specialty with some kind of meat in it. Everyone who loves the irresistible taste of bacon has to try the butternut squash agnolotti with potato velouté sauce, bacon, and rosemary recipe.
Agnolotti di Pontebba
We have something sweet for you on the list that you can make very easily by following the instructions that you can find in the link below. You have to try the agnolotti di pontebba specialty that comes directly from Italy.
Mushroom Agnolotti and Green Beans in Creamy Walnut Sauce
Mushrooms are a good companion for this kind of pasta and as you can see, they are the main ingredient in the 8th recipe on our astonishing list. The combination between the mushrooms and the green beans, with creamy walnut sauce above them, makes this an amazing option for dinner.
Fried Agnolotti with Cream Cheese & Spinach
One of the most tempting recipes on our list, because the agnolotti is fried. Filled with spinach and cream cheese, they are of the best and one of the most interesting recipes of all.
Agnolotti Thistles with Hazelnuts
And in the very and we have the agnolotti thistles with hazelnuts, a really incredible recipe that is so original and super-tasty that you all have to try and make it sometimes. We will be very happy if you try to cook some of our recipes for fantastic agnolotti specialties and we hope that you enjoyed reading our article. Come back here for more marvelous ideas!
Roasted Pumpkin and Ricotta Agnolotti
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.
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
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
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
Fabio Viviani Pumpkin Agnolotti with Truffle Butter
Extra virgin olive oil
16 "Italian spoonful's" all-purpose flour (tip: use 1 egg per person)
Pasta Filling Ingredients:
1 can pumpkin puree
1 cup mascarpone cheese
1/4 cup soft fresh goat cheese
Freshly ground black pepper to taste
1 egg, for egg wash
1 tbsp. Truffle butter
1 egg yolk
2 tbsp. extra virgin olive oil
2 tbsp. Parmesan cheese
1. Sprinkle a baking sheet with some of the cornmeal and set aside.
2. Crack eggs in food processor add a few pinches of salt & pepper.
3. Drizzle 2 tablespoons of olive oil and blend until mixed.
4. Add "Italian tablespoons" of flour and mix, adding flour as needed until "hula hoop" is achieved!
Pumpkin Agnolotti - Recipes
1 medium Spanish onion minced
1/4 cup whole milk ricotta
1 bunch Italian parsley, finely chopped
1 lb basic pasta, (recipe follows)
2 tbsp green onion sliced very thin
4 tbsp toasted panko bread crumbs
1/4 cup grated Parmigiano-Reggiano
3 1/2 cups “00” or All Purpose flour plus 1/2 cup
1) Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and oil. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
2) As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated. Knead the dough with both hands, using the palms of your hands for 5-10 minutes, wrap in plastic and let sit overnight in the refrigerator to relax dough.
3) Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14 inch saute pan, heat butter until foam subsides, add onion and cook until soft and golden brown, about 7 to 8 minutes. Remove pan from heat and allow to cool. Add pumpkin puree, ricotta, goat cheese, parsley, lemon and nutmeg and season with salt and pepper.
4) To form agnolotti, roll the pasta to thin sheets, cut into 3ࡩ squares. Place 1 tablespoon of filling in each, brush the top of the pasta sheet with water and roll each of them until sealed. Pinch each side and trim edges for presentations. place in the refrigerator for 2 hours to firm up.
5) In a skillet heat the butter and add the small diced bacon, render the fat until the bacon is crispy, turn heat off.
6) Drop agnolotti into boiling water, cook at high simmer until tender and they will float, 2-3 minutes. Drain agnolotti and place in the pan with bacon. Sprinkle with Parmesan and toss over medium heat to coat, place the pasta evenly in bowls, coat with toasted panko and green onions. Serve immediately.
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Vegan Pumpkin Sage Agnolotti
I’m sitting down to write this and I haven’t eaten lunch yet and I just want to pull this warm, autumn bowl of pasta out the screen and get it into my belly. Like NOW. Sorry, I tend to get a little hangry before lunch. But seriously, this pasta is for all of you fall lovers, you pumpkin fanatics, you apple cider admirers, for those of you who can claim Thanksgiving as your favorite holiday. I hear you, I feel you, I got you.
Agnolotti are little filled pasta, like little tucked pillows. They’re a little smaller than ravioli and I like them better because the folded edges collect more sauce. The vegan pasta dough can be used for any fresh pasta, and can be flavored with different herbs or veggies. A little pinch of turmeric gives it that egg pasta look. It’s a good one to keep in your repertoire.
The filling is creamy and pumpkin-y and lush. I used roasted ambercup squash and coconut milk, so ’nuff said. The sauce brings other fall flavors into the fold: sweet apples, crisp hard cider, earthy mushrooms and woody sage, which together round out the creamy pumpkin coconut lusciousness. Ok I’m really hangry now.
Make this this weekend and then make it again for Thanksgiving. Your people will thank you. Oh and -pro tip- the pasta can be made ahead and frozen. Its time to up your pasta game this fall!
Astray Recipes: Pumpkin agnolotti
In large bowl combine flours and salt. Make a well and place 4 eggs and oil in it. Carefully combine the wet and dry ingredients. Knead dough. Continue kneading until dough pulls away from the bowl easily and forms a ball. Set aside. In saute pan melt butter and cook until it turns brown. Remove from heat and allow to cool. Once cool, add pumpkin puree, mascapone cheese, sage, salt and pepper. Mix well. Roll out pasta dough very thin. Using a round 4-inch cookie cutter cut out about 40 Agnolotti. Beat remaining eggs to create egg wash. Working in batches brush 6 pieces of pasta with egg wash. Place 1 tablespoon filling in center of pasta then fold over to create a semi-circle shape. Press edges to seal. Bring two large pots of water to a boil Boil Agnolotti for about 3 to 4 minutes. Serve.
Note: Preheat oven to 200 degrees. Cut pumpkin in half and remove seeds and pulp. Place halves in oven a bake for 5 to 7 hours. Pumpkins are ready with most of the liquid has evaporated. Peel skin away and puree in a food processor until smooth.
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Pumpkin And Ricotta Ravioli
Pumpkin Ravioli, also known as Tortelli or Agnolotti, are a typical dish of the Northern Italian regional tradition. An autumnal delicacy with a refined taste, Pumpkin and Ricotta Ravioli contain a delicate heart, composed of the right mix of flavors perfectly matched to each other.
The best time to make these Tortelli is certainly the Autumn – first Winter, when the pumpkins are abundant and tasty on the markets.
This Ravioli are perfect for Halloween, which has the pumpkin as its symbol, you can amaze your guests with a typical Italian recipe.
How to make Pumpkin and Ricotta Ravioli
If you are curious about other dishes from the culinary tradition of Northern Italy, take a look at these recipes: Risotto alla Milanese, Cotoletta alla Milanese, Apple Strudel, Gnocchi al Gorgonzola!
Pumpkins might not be the first Italian vegetable you think of, but they’re used with aplomb in the northern reaches of the country. Often paired with game in more mountainous areas or put front and centre in pasta dishes, the bright colour and fruity flavour is prized among Italian chefs. Our collection of Italian pumpkin recipes proves why.
One of Lombardy’s most famous dishes is Tortelli di zucca, which sees parcels of fresh pasta stuffed with pumpkin, amaretti biscuits and mustard-spiked fruits. It’s also a popular pairing with egg, something Giulia Scarpaleggia showcases in her Frittata di zucca. For something more complex, try Francesco Bracali’s Pan-fried hare with pumpkin, bergamot jelly and cumin potatoes, or use it in another game dish by following the recipe for Igles Corelli’s aptly titled ‘The woods’.
Pumpkins can be cooked in a variety of ways, but are often best roasted as this unlocks their natural sweetness. Many Italian pumpkin recipes also see pumpkin flesh puréed before use, which makes it perfect for both stuffing into pasta or dressing plates.
This scrumptious fall dish was featured as a first course selection at The Great Pumpkin Tasting held at Boulevard Five72 in Kenilworth.
2-5 lb. standard yellow flesh pumpkin
4 oz. grated Parmesan cheese
1 T white Truffle oil
1 lb. sheet pasta dough or wonton skins
Split and de-seed pumpkin.
Place flesh side down on baking sheet, season with salt + pepper, and rub with olive oil.
Roast in 350 degree oven for 35-45 minutes or until pumpkin is soft.
Use a large spoon to remove flesh from skin and purée pumpkin flesh in food processor till smooth.
Spread purée on baking sheet and dry out in oven at 325 degrees for about 15-20 minutes till it resembles a thick paste.
While still hot, mix in Parmesan cheese, white truffle oil, and salt + pepper.
Place 1 tablespoon of purée in center of a 4 inch round pasta sheet (or wonton skin).
Brush water around edges of pasta and fold over to seal.
Dust baking sheet with flour and place agnolotti on sheet.
1 qt. mushroom stems
4 oz. dried mushrooms
2 ribs celery
1 med. Spanish onion
2 med. leeks
2 med. turnips
1 whole garlic clove, split
5 black peppercorns
4 sprigs thyme
1/2 bunch parsley
2 T coriander seed
1/2 bottle Riesling or fruity wine
1 gal. chicken stock
3 oz mascarpone (added during assembly)
Dice all vegetables to medium dice.
Sweat vegetables and mushrooms in olive oil until translucent.
Add a 1/2 bottle Riesling or fruity wine and reduce by one half.
Add chicken stock and simmer for 3 hours.
1 lb. Oyster mushrooms
1 lb. Portobello mushrooms
1 lb. Chanterelles
2 oz. butter
1 shallot minced
2 garlic cloves, minced
2 sprigs rosemary, cleaned and chopped
2 sprigs thyme, cleaned and chopped
1 cup white wine
Sauté mushrooms in butter add garlic, shallots, and herbs.
Deglaze with wine reduce till dry.
In small sauce pan add mushroom froth and bring to boil.
Remove from heat and add 3 oz. mascarpone cheese.
Season to taste with salt and pepper.
With hand blender, aerate to resemble foam (as for cappuccino).
Place agnolotti in boiling salted water for about 2-3 minutes.
In a shallow bowl place the drained agnolotti around the center and put mushrooms on top.
Agnolotti with roasted pumpkin and pine nuts
2. Split the pumpkin in half, scrape the sides out, cut ends down and place on oiled baking sheet.
3. Bake pumpkin for 1 hour or until the flesh is soft.
Scoop out the pumpkin flesh and measure ¾ cup and reserve the rest.
4. Brown butter in a small sauce pan with sage, allowing the sage to fry in butter.
Pour the butter and the sage over the pumpkin.
5. Transfer pumpkin to a bowl and cool.
Add ricotta, freshly grated nutmeg, and salt and pepper to taste.
Mix in Vermont maple syrup last.
For the pasta dough:1. To make the pasta sheets: Place the flour in the center of a work surface and make a well.
Mix the eggs, oil and salt.
Pour into the center of the flour well.
2. Fold the flour into the eggs and knead into a ball.
Add 1 tablespoon of cold water if the dough seems too dry.
Cover with plastic wrap and refrigerate the dough for at least 4 hours before rolling out.
3. Using a pasta machine, roll out the pasta on the thinnest setting and cut into 6 sheets, each about 16 inches long each.
Do not roll out too many sheets at a time or the dough will begin to dry and will be difficult to handle.
Keep the sheets under a damp cloth so that they don’t dry out.
4. To make agnolotti: Lay one pasta sheet on a clean work surface and cut into 3x4-inch sheets.
Add teaspoon of filling and top with another 3x4-inch sheet.
With your fingertips, gently press down around the teaspoons of filling and along the sides of the pasta sheets to seal the agnolotti.
For the sauce:1. Heat saute pan over medium to high heat.
Add butter while moving pan in circular manner.
When butter is melted completely, add pine nuts and begin to saute.
When butter begins to turn light brown, add sage leaves, season with salt and pepper and shut off heat.
2. Bring 1 large pot of water to a boil.
Add in all agnolotti at once.
Agnolotti will come to surface, remove with hand strainer and add directly to brown butter.
Stir pasta carefully in butter until it's well coated.
Serve on warm plates and spoon 2 tablespoons of sauce with pine nuts over each serving.