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Pumpkin Agnolotti with Crispy Pancetta, Whipped Goat's Cheese and a Brown Butter Sauce

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 200C. Line a baking tray and set aside. Bring a large saucepan of salted water to the boil.
  • For the Pumpkin Filling, peel the pumpkin and cut in half lengthways. Remove the seeds and discard. Cut the pumpkin flesh into 5mm cubes and place into a medium bowl.
  • Melt the butter over a medium heat and pour over the pumpkin. Mix to ensure the pumpkin is evenly coated with a thin layer of butter. Spread the pumpkin over the lined baking tray and cook until completely soft, about 20-25 minutes, turning halfway through the cooking time. Remove from the oven and set aside to cool slightly.
  • Transfer the pumpkin to a blender and process until smooth. Season with salt and a pinch of nutmeg then transfer to a piping bag. Set aside in the fridge.
  • For the Pasta Dough, place all ingredients into the bowl of an electric mixer fitted with a dough hook attachment. Mix on a medium speed until the dough starts to come together and forms a soft dough. Transfer the dough to a lightly floured bench and knead until smooth, about 5 minutes. Wrap in cling film and allow to rest for 30 minutes.
  • For the Crispy Pancetta, place the pancetta onto a lined baking tray and cook in the oven for 30 minutes or until golden. Remove from oven and set aside until cool and crisp.
  • For the Brown Butter Sauce, place the butter into a large frypan and place over a medium heat. When the butter turns a nutty brown colour, remove from the heat and add the sage leaves. Allow the sage leaves to cook until they stop bubbling, about 15 seconds, then remove the leaves with a slotted spoon and set aside on paper towel.
  • Add the lemon juice to the butter, along with the herbs and garlic. Stir then set aside for 20 minutes to allow the flavours to infuse.
  • Strain the melted butter through a muslin lined sieve into a clean frypan. Season with salt and set aside.
  • For the Walnut Pangrattato, place all ingredients into the bowl of a food processor and process to a coarse crumb. Place onto a lined baking tray and cook in the oven until golden brown, about 8-10 minutes, stirring the crumbs halfway through cooking. Remove from oven and set aside to cool.
  • For the Goat’s Cheese Mousse, use a stick blender to blend the goat's cheese until smooth and creamy. Add the pure cream and continue to blend until smooth, about 1 minute. Transfer the mousse to a piping bag and set aside in the fridge.
  • When ready to serve, assemble the agnolotti. Dust a clean bench with flour. Divide pasta into two portions. Roll one half of the dough through a pasta machine, reducing the setting until dough is very thin and lay out on floured bench. Repeat process with the remaining dough.
  • Pipe the pumpkin filling in a long line down the middle of both lengths of dough. Fold the pasta over the filling and press down firmly along the length of the dough to encase the filling. Press down firmly with your finger on the filling, in one inch intervals, along the length of dough to create pillows. Position a fluted circular cutter over each pillow and cut away the excess dough around the filling to create half moon shapes.
  • Immediately cook agnolotti in simmering water for 4-5 minutes until pasta is al dente. Meanwhile, gently warm the Brown Butter Sauce. Remove agnolotti with a slotted spoon and place into the Brown Butter Sauce and toss gently to coat.
  • Remove the agnolotti from the pan, reserving remaining sauce, and place onto kitchen paper to remove excess sauce.
  • To serve, place some of the Walnut Pangrattato onto each serving plate. Divide the Pumpkin Agnolotti between plates and top with grated parmesan. Pipe some of the Whipped Goat’s Cheese around the plate and top with the crispy sage leaves and pancetta. Drizzle remaining Brown Butter Sauce around the plates.

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