Pumpkin Agnolotti Recipe
Brown butter, goat cheese pistachio mousse & crispy Guanciale
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Ingredients
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Agnolotti Dough
Method
Preparation
- 1
Make the Agnolotti Dough
In a large bowl, mix the flour with the eggs and olive oil until it forms a dough. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Pumpkin Filling
In a bowl, mix the pumpkin puree, goat cheese, nutmeg, salt, and pepper until well combined. Set aside.
- 3
Roll Out the Dough
After resting, roll out the dough on a floured surface until thin (about 1/16 inch thick). Cut into squares or circles.
- 4
Fill the Agnolotti
Place a small spoonful of the pumpkin filling in the center of each dough piece. Fold over and seal the edges, ensuring no air is trapped inside.
- 5
Prepare the Crispy Guanciale
Slice the guanciale into small pieces and cook in a skillet over medium heat until crispy. Remove and drain on paper towels.
- 6
Make the Pistachio Mousse
Blend pistachios in a food processor until finely ground. Whip the heavy cream and powdered sugar until soft peaks form, then fold in the ground pistachios.
- 7
Cook the Agnolotti
Boil a pot of salted water. Add the agnolotti and cook for about 3-4 minutes until they float to the surface. Drain.
- 8
Serve
Plate the agnolotti, drizzle with brown butter, top with crispy guanciale, and add a dollop of pistachio mousse.
