PUMPKIN AGNOLOTTI with PARMESAN & BACON

In Entrees, In The Kitchen, Magazine, Recipes by RI Magazine

SERVES 8

YOU’LL NEED

4 tbsp butter

1 medium Spanish onion minced

1 cup pumpkin puree

1/4 cup whole milk ricotta

3 tbsp fresh goat cheese

1 bunch Italian parsley, finely chopped

1/4 tsp lemon zest

Salt and pepper

1 lb basic pasta, (recipe follows)

3 oz unsalted butter

1/4 cup grated parmesan

4 oz chopped bacon

2 tbsp green onion sliced very thin

4 tbsp toasted panko bread crumbs

1/4 cup grated Parmigiano-Reggiano

FOR THE PASTA

3 1/2 cups “00” or All Purpose flour plus 1/2 cup

4 extra large eggs

1/2 tsp olive oil

MAKE IT

1) Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and oil. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.

2) As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated. Knead the dough with both hands, using the palms of your hands for 5-10 minutes, wrap in plastic and let sit overnight in the refrigerator to relax dough.

3) Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14 inch saute pan, heat butter until foam subsides, add onion and cook until soft and golden brown, about 7 to 8 minutes. Remove pan from heat and allow to cool. Add pumpkin puree, ricotta, goat cheese, parsley, lemon and nutmeg and season with salt and pepper.

4) To form agnolotti, roll the pasta to thin sheets, cut into 3×3 squares. Place 1 tablespoon of filling in each, brush the top of the pasta sheet with water and roll each of them until sealed. Pinch each side and trim edges for presentations. place in the refrigerator for 2 hours to firm up.

5) In a skillet heat the butter and add the small diced bacon, render the fat until the bacon is crispy, turn heat off.

6) Drop agnolotti into boiling water, cook at high simmer until tender and they will float, 2-3 minutes. Drain agnolotti and place in the pan with bacon. Sprinkle with Parmesan and toss over medium heat to coat, place the pasta evenly in bowls, coat with toasted panko and green onions.  Serve immediately.

THE MACROS

CALORIES: 533

PROTEIN: 21 G

FAT: 25 G

CARBS: 56 G

Originally published in Robert Irvine Magazine.