Cave-aged Comté Agnolotti Recipe
roasted cellared squash, candied pumpkin seeds, wild mushrooms, charred onion jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta Dough
Filling
Roasted Cellared Squash
Candied Pumpkin Seeds
Wild Mushroom and Charred Onion Jus
Method
Making the Pasta Dough
- 1
Prepare the Dough
In a mixing bowl, combine all-purpose flour and salt. Make a well in the center, add eggs, and mix until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Preparing the Filling
- 2
Mix the Filling
In a bowl, combine cave-aged Comté, ricotta, salt, and black pepper. Mix well and set aside.
Roasting the Squash
- 3
Roast the Squash
Preheat the oven to 400°F (200°C). Cut the cellared squash in half, remove seeds, and coat with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
Making the Candied Pumpkin Seeds
- 4
Candy the Seeds
In a skillet, combine pumpkin seeds, brown sugar, cinnamon, and a pinch of salt. Cook over medium heat, stirring frequently, until the sugar melts and coats the seeds. Remove from heat and let cool.
Making the Jus
- 5
Prepare the Mushroom Jus
In a saucepan, heat olive oil over medium heat. Add sliced onion and sauté until charred. Add wild mushrooms and cook until soft. Pour in vegetable broth and let it simmer for 15-20 minutes. Season with salt and pepper. Strain and reserve the liquid.
Assembling the Agnolotti
- 6
Fill and Shape the Agnolotti
Roll out the rested pasta dough into thin sheets. Cut into squares, place a small spoonful of filling in the center of each square, and fold over to form a triangle. Seal the edges with a fork.
- 7
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Serving
- 8
Plate the Dish
On a plate, arrange the agnolotti, drizzle with the charred onion jus, and top with roasted squash and candied pumpkin seeds. Serve warm.
