- Prep Time: 60 minutes
- Cook Time: 22 minutes
- Serving: Serves 04-06
Pumpkin and Goat’s Cheese Agnolotti
There’s no denying this dish is a lot of work, but it’s worth it - especially for those that have a gluten intolerance… you definitely won’t feel like you’re missing out! The roast pumpkin and garlic lend their beautiful flavours to these delicious little parcels. By cooking this fresh pasta dish in the steaming attachment you can be sure you won’t be getting any agnolotti busting open at the seams while being boiled (as can happen!) That being said, if you are cooking for more than 2 people, it may be quicker for you to boil water and cook the pasta in the water rather than doing multiple rounds of steaming. As the pasta is fresh and the filling is cooked, only boil for 4-8 minutes. If you live by yourself, consider making these and freezing them for a quick but delicious dinner when you need a bit of a treat!
No: Gluten
Contains: Dairy / Egg / Nuts
*Variations: Can be made without Nuts
Preparation Time 1 hour
Cooking Time 22 minutes
Serves 4 as a main, or 6 as an entree but note that only enough for 2 serves will cook in the steaming attachment simultaneously
Can be frozen
Ingredients
- pumpkin - 500g, peeled and cut into chunks
- garlic cloves - 4, unpeeled
- goat's cheese - 60g
- pine nuts - 40g (*can omit for NF version)
- fresh basil - handful, leaves, finely shredded
- salt - to taste
- pepper - to taste
- Homemade Fresh Pasta - 1 batch, or GF fresh pasta, from this issue - rolled out and cut into 10cm discs with a cookie-cutter. Note: this recipe was tested with the gluten free dough
Method
- Roast pumpkin (500g) and garlic cloves (4) with some olive oil in a moderate oven until lightly browned and cooked through.
- Peel the roasted garlic cloves and add these, the roasted pumpkin, goat’s cheese (60g), pine nuts (40g), basil (handful), and salt and pepper to taste to the bowl. Combine Speed 4 / 5-10 seconds (depending on desired consistency of filling).
- Add a teaspoon of filling to the middle of each disc of pasta and press along the edges with a fork.
- Place the agnolotti in the lightly oiled steaming attachment. You can use the upper tray and the lower dish simultaneously.
- Add hot water (500g) to the bowl. Set the steaming attachment in place. Program 22 minutes / Steaming Temperature / Speed 2.
- To serve, the flavours of this pasta lend themselves to a very basic dressing like a drizzle of olive oil, salt and pepper and some Parmesan / pecorino. Another option would be a Sage Butter Sauce, which can be done in your thermo mixer. Of course, if you would like it to be a heartier meal, you could serve with a thicker sauce of your choosing.
