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Pumpkin Agnolotti with Kombu Brown Butter
Recipe by Elise Pulbrook
This delicious pumpkin agnolotti will be your new go-to pasta dish! It's healthy, vegetarian, and perfect for dinner!
- Steps
- Ingredients
Ingredients
Pumpkin and Fermented Chilli Agnolotti
Walnut Pangrattato
Kombu Brown Butter
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Steps
- Preheat oven to 220C.
- For the Agnolotti filling, toss diced pumpkin and the chopped spring onion with fermented chilli paste, salt, pepper and a drizzle of olive oil. Spread out onto a lined baking tray. Bake until the pumpkin is beginning to caramelize, about 30 minutes. Once baked, transfer the filling to a tray and refrigerate to cool. Once cooled, process in food processor until smooth, adding a little water if needed. Taste and adjust seasoning and add additional chilli paste if desired. Set aside in the fridge.
- For the pasta dough, pour flour into the bowl of a stand mixer fixed with a dough hook. Make a well in the centre of the flour and add egg yolks. Turn the mixer onto a low speed and, as the dough forms, push flour from the edges of the bowl using a spatula. Add a little water if the dough is too dry. Turn the machine off and feel the dough to ensure it is not too wet or crumbly. Add additional water or flour accordingly. Once the dough comes together, knead the dough on medium speed for 5 minutes until glossy and smooth. Wrap dough in cling film and set aside in the fridge for 30 minutes.
- To assemble the agnolotti, divide the dough into 3 portions and pass the portions through the pasta machine, folding and laminating your sheets 3 to 7 times on setting 1 until lines are visible in the sheets of dough. Continue to pass the dough through the settings to a thickness whereby the sheet is still thick enough that you cannot see the shadow of your hand through it and the sheets of dough are at least 6cm wide (setting 4 of a 9 setting machine.)
- Flour a clean work surface and lay out sheets of dough.
- Cut the sheets lengthways through the middle and then pipe 1 teaspoon of filling every 2cm in a line down the centre of the narrow sheets. Lightly brush water along the edges of the lengths of the pasta and in between mounds of filling. Fold the length of dough in half so that the filling is now covered. Seal the long edge by pressing down into the dough with a firm touch, expelling as much air as possible. Pinch the dough either side of the filling between your thumb and index finger rather than pressing down on the pasta to seal around the filling. The pinched dough should be standing up perpendicular to the work surface. Using a fluted pasta cutter, cut the dough to separate each agnolotti. Set aside on a floured surface or tray until ready to cook.
- For the Walnut Pangrattato, combine flour, water, oil and salt in a bowl and knead to combine. Roll the dough out flat, drizzle with oil and bake in the oven until golden and crispy, approximately 30 minutes. Remove from the oven and set aside to cool completely. Break into pieces then process to coarse crumbs in a food processor. Tip crumbs onto a tray. Process walnuts to a similar size crumb then combine on the tray. Drizzle with olive oil, season and then bake until golden, about 5-8 minutes. Remove from the oven and stir through chopped spring onion ends.
- Bring a large saucepan of salted water to the boil.
- For the Kombu Butter, melt the butter in a saucepan with the kombu until the butter begins to foam. When the milk solids within the butter begin to brown, carefully watch these solids deepen to become dark amber in colour and then pour the butter and kombu into a large deep frypan. Add yuzu juice to taste, and additional salt if desired. Set aside.
- Cook the agnolotti in the boiling water, in two batches, until al dente. While the pasta is cooking, gently reheat kombu butter. Transfer the cooked agnolotti and a little pasta water to the pan of kombu butter, swirling to emulsify the liquids into a sauce. Add additional yuzu and seasoning, to taste. Finish with a little chilli oil before plating.
- To serve, arrange agnolotti into bowls. Spoon over a generous serving of the sauce and sprinkle with the pangrattato.
