Recipe Overview
This refined stuffed pasta recipe brings together roasted pumpkin, slow-cooked apples, Dijon mustard, crushed amaretto cookies, and Parmigiano Reggiano inside delicate agnolotti. The pasta is served in a light fennel consommé that keeps the dish elegant, aromatic, and beautifully balanced for a seasonal menu.
Ingredients
- 450 g fresh pasta dough for ravioli
- 450 g raw pumpkin, peeled and diced
- 300 g apples, peeled and diced
- 30 g Dijon mustard
- 10 g crushed amaretto cookies
- 115 g freshly grated Parmigiano Reggiano
- 240 ml extra-virgin olive oil
- 225 g fresh fennel stalks, sliced
- 200 g white onion, julienned
- 2000 ml water
- Sea salt and freshly ground black pepper, to taste
Preparation
- Peel and cut the pumpkin into chunks. Wrap in foil and roast at 350°F (175°C) for about 35 minutes, or until very tender.
- Meanwhile, cook the peeled apples in a covered saucepan over low heat for about 1 hour, stirring occasionally, until very soft and jam-like.
- Combine the roasted pumpkin and cooked apples in a bowl. Add Dijon mustard, crushed amaretto cookies, grated Parmigiano Reggiano, a drizzle of extra-virgin olive oil, sea salt, and black pepper. Mix until smooth and let the filling cool completely.
- Roll the fresh pasta dough into thin sheets. Cut into squares or rectangles, place a small spoonful of filling in the center, and fold into agnolotti, sealing the edges well. Arrange on a parchment-lined tray lightly dusted with semolina.
- For the fennel consommé, combine the fennel stalks, white onion, and water in a pot. Bring to a boil, then reduce to a gentle simmer until the vegetables are very tender and the broth is aromatic.
- Blend the fennel and onion with some of the cooking liquid until smooth, then strain through a fine sieve or cheesecloth to obtain a light fragrant broth. Return to the pot, season with salt and pepper, and finish with a drizzle of olive oil.
- Cook the agnolotti in salted boiling water until they float and are just tender. Transfer them gently to the hot fennel consommé to glaze lightly.
- Serve in warm bowls with the fennel consommé, finishing with shaved fennel, extra Parmigiano Reggiano, and a final drizzle of olive oil.
History & Tradition
Agnolotti belong to the great family of filled Italian pastas, where regional craftsmanship and seasonal ingredients meet in refined form. In this version, pumpkin reflects the northern Italian and autumn table tradition, while the light fennel consommé gives the dish a more elegant restaurant presentation.
The combination of sweet vegetable filling, aromatic broth, and Parmigiano recalls the balance of rustic farm ingredients elevated through fine technique. It is the kind of pasta course that works beautifully in a tasting menu or elegant holiday meal.
Explore more on the culture of handmade pasta in the Tuscany Cuisine journal: Flour & Water Pasta Journal .