Pumpkin Agnolotti in Fennel Consommé

This signature stuffed-pasta presentation combines the natural sweetness of roasted pumpkin and slowly cooked apple with amaretti, Dijon mustard and Parmigiano Reggiano. Instead of finishing the agnolotti directly in the broth, the filled pasta is gently steamed until tender and then lightly toasted in a non-stick skillet with a touch of butter. The toasted agnolotti are arranged over hot fennel broth and finished at the last moment with shaved Parmigiano Reggiano, freshly shaved white truffle and a drizzle of extra-virgin olive oil. This technique keeps the agnolotti visually defined, adds a delicate buttery toasted surface and allows the fresh white truffle aroma to remain prominent.

Ingredients

• Fresh Pasta Dough — 450 g fresh_pasta_dough
• Pumpkin / Zucca — 450 g, peeled and diced VEG-PUMPKIN-001
• Gala Apples — 300 g, peeled and diced TC-FRUIT-APPLE-GALA-001
• Dijon Mustard — 30 g CONDIMENT-MUSTARD-DIJON
• Amaretto Cookies / Amaretti — 10 g, finely crushed amaretto_cookies
• Parmigiano Reggiano — 135 g, divided between filling and shaved garnish TC-DAIRY-PARMIGIANO-REGGIANO
• Extra Virgin Olive Oil — 240 ml, divided OIL-0001
• Fresh Fennel Stalks — 225 g, sliced VEG-FENNEL-FRESH
• White Onion — 200 g, julienned TC-VEG-ONION-WHITE
• Potable Water — 2000 ml WATER-POTABLE-001
• Butter — 20 g, for lightly toasting the steamed agnolotti TC-DAIRY-BUTTER
• Fresh White Truffle — 12 g, freshly shaved at service fresh_white_truffles
• Sea Salt — as needed SPICE-SALT-0001
• Freshly Ground Black Pepper — as needed SPICE-PEPPERCORN-BLACK

Preparation

1. Peel and cut the pumpkin into chunks. Wrap the pumpkin in aluminum foil and roast at 350°F / 175°C for approximately 35 minutes, or until completely tender. Allow it to cool slightly and mash or purée until smooth.
2. Peel and dice the apples. Place them in a covered saucepan over low heat and slowly cook for approximately 45 to 60 minutes until the apples are completely tender, concentrated and almost jam-like. Cool before combining with the pumpkin.
3. Combine the roasted pumpkin with the cooked apple. Add the Dijon mustard, finely crushed amaretti, approximately 115 g of Parmigiano Reggiano, sea salt and a small amount of freshly ground black pepper. Add enough extra-virgin olive oil from the measured quantity to create a smooth but firm filling. Refrigerate until the filling is firm enough to pipe or portion cleanly.
4. Prepare the fresh pasta dough according to the Tuscany Cuisine Fresh Pasta Dough method. Roll the dough into thin sheets suitable for filled pasta. Place small portions of pumpkin filling on the dough, fold and carefully seal the pasta. Form uniform agnolotti and transfer them to a lightly floured tray. Keep covered until ready to steam.
5. For the fennel broth, combine the sliced fennel stalks, julienned white onion and potable water in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook until the fennel and onion are completely tender and the liquid has developed a pronounced fennel aroma. Blend some of the cooked vegetables with part of the cooking liquid, then strain through a very fine sieve or cheesecloth. Season lightly with sea salt. Hold the finished fennel broth hot for service without aggressively boiling it.
6. Prepare a perforated steamer tray or steamer insert and lightly coat it with a very small amount of olive oil to prevent sticking. Arrange the agnolotti in a single layer without allowing the individual pieces to touch each other. Steam over gently simmering water for approximately 4 to 6 minutes, depending on pasta thickness, until the dough is tender and the pumpkin filling is completely hot.
7. Heat a clean non-stick skillet over medium heat. Add the butter. When the butter begins to foam, carefully transfer the steamed agnolotti into the skillet. Toast the agnolotti gently on the presentation side until a light golden color develops. Do not aggressively sauté or repeatedly turn them. The objective is to create a light buttery toasted surface while maintaining the delicate structure of the filled pasta.
8. Warm the serving bowls. Ladle the hot fennel broth into the base of each bowl. Arrange the steamed and butter-toasted pumpkin agnolotti in the center. Finish each serving with freshly shaved Parmigiano Reggiano. Immediately shave fresh white truffle over the agnolotti. Finish with a very fine drizzle of extra-virgin olive oil. Serve immediately while the broth is hot and the aroma of the fresh white truffle is at its strongest.