Agnolotti stuffed with pumpkin and parmesan
Recipe (4 servings) ingredients:
For the dough:
- 300g flour (I always use ‘de Cecco’ flour)
- 3 whole eggs
On a flat surface, sift the flour and dig a hole in the center into which the egg yolks will be added. Start mixing with a fork and incorporate the flour little by little. Once the flour is all mixed with the yolks, start mixing using your hands until the mixture is well homogeneous. Season with salt and add some water if the dough is dry. Form the dough into a ball and wrap it inside a plastic wrap. Let it rest aside for at least 20 minutes and prepare the stuffing.
For the stuffing:
- 1.5kg pumpkin (unpeeled)
- 200g parmesan cheese (grated)
- 1 egg
- 100g bread crumbs
- salt, pepper
Preheat the oven at 200°C. Cut the pumpkin in half and remove the seeds and the fibers from the inside of the pumpkin. Cut the pumpkin into small slices without cutting off the peel. Layer the pumpkin pieces on a baking sheets and bake for about half an hour, until the flesh becomes very tender. When baked, and by using a tea spoon, separate the pulp from the peel. Keep the pulp into a large bowl. Add the grated parmesan, the bread crumbs, the egg and mix with a fork until a homogeneous mixture is obtained. Season with salt and pepper. Let the mixture aside for about 2 hours and at room temperature (covered with a plastic membrane).
For the sauce:
- 200g Gorgonzola (blue cheese)
- 200g Mascarpone cheese
- 100ml liquid cream
- 100g walnuts crushed
- salt, pepper
In a sauce pan, mix the blue cheese together with the liquid cream and the Mascarpone cheese, over medium heat. Stir until the blue cheese is completely melted. Add the crushed walnuts and season with salt and pepper.
Once the agnolotti (plin pasta) are stuffed, place them in boiling-salted water for about 3-4 minutes. Drain them and serve with the cheese sauce on top and with some extra parmesan cheese if you please !
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Buon appetito !!!