Agnolotti

Agnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto. The origin of the name may come from the name 'Angelot' from Montferrat, who is said to be the inventor of the recipe, or from the Latin word 'anellus', which refers to the ring-shaped material within the pasta.

Traditionally agnolotti are of a square shape, side of about 1 inch. However, they can also be of a rectangular smaller shape when they are called 'Agnolotti al Plin'. 'Plin' means a 'pinch' because you pinch with thumb and forefinger between each mound of filling to close and seal the little pasta packets. Agnolotti al Plin are almost always made by hand and are typical of Langhe and Monferrato.

Agnolotti

Ingredients

• 750g butternut pumpkin,deseeded and peeled
• 100g butter, melted
• 625g packet fresh ricotta and spinach agnolotti pasta (see note)
• 1/2 teaspoon ground nutmeg
• 1/2 cup walnuts, roughly chopped
• 1/4 cup finely chopped chives
• 1/4 cup flat-leaf parsley leaves, roughly chopped

Method

• Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place onto tray. Brush with 1 tablespoon of butter. Bake for 25 to 30 minutes or until golden and tender.
• Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until just tender.
• Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes or until golden brown. Stir in nutmeg.
• Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add pumpkin, butter, walnuts, chives, parsley, and salt and pepper. Toss over low heat until well combined. Serve immediately.