Pumpkin and goat’s cheese agnolotti
Serves 6
Ingredients
450g 00 pasta flour
100g semolina
9 x egg yolks
300g goat’s cheese
300g butternut squash
100g grated Parmesan
Pinch of black pepper and salt
Tablespoon of pumpkin seeds
100g butter
Thyme or dill for decoration
Method
Mix the flour and semolina together, pour on to a table and make a well in the middle
Pour the egg yolks into the ‘well’ of the flours and, and combine using a folk
Bind the flour and eggs together, kneed for around 5mins, roll into a bowl and set aside with a bowl over it
Roast the butternut in cubes with some salt, pepper and oil at 180c for 20mins or until soft but not coloured
In a mixing bowl add goat’s cheese with the grated Parmesan, blend until the cheeses are fully incorporated. It will look lumpy until you add in the soft, cooked butternut squash.
Add the squash blend until smooth, taste to check for seasoning, add to a piping bag and rest until cooled which will allow the mixture to harden.
Roll out the pasta about 1/2 cm thick to go through a pasta machine.
Roll through the pasta machine a couple of times at level 1, refold the pasta roll out, and do this 3 times.
Roll the pasta through the machine up to number 7
Cut the piping bag, squeeze a long line out and brush each side with water and fold over
With your index fingers each 3cm press down
With the pasta cutter cut along the edge, and cut backwards from the edge
In a pan of boiling salted water, boil for around 3 minutes, or until the pasta floats to the surface
Drain the water keeping a little to the side
Take the pasta out, add pumpkin seeds and butter, melt, add the pasta back in with water which will combine
Taste and season, pour in to a bowl, decorate with thyme or dill