Raymond cooks

Ricotta Agnolotti, Pumpkin Purée And Ceps

Preparation time:
30 minutes
Cooking time:
Upto 2 hours
Serves:
4 serves

This beautiful dish reminds me of my childhood; those crisp autumn mornings when my father would take me foraging for mushrooms in the woods. The agnolotti with its creamy ricotta filling provides a lovely acidic burst which goes so well with the pumpkin purée and sautéed ceps. This dish is a true celebration of autumn.

  • Ingredients

      For the Agnolotti Pasta
    • 200g Pasta Flour (Type 00)
    • 1 Tbsp Water
    • 1 Pinch Salt
    • 2 Eggs, Medium, Organic Or Free Range
    • 100g Semolina Or Polenta For Dusting
      For the Ricotta Filling:
    • 90g Ricotta Di Bufala, Organic
    • 80g Mascarpone
    • 40g Parmesan, 48 Month-Old
    • ½  Clove Garlic, New Season, Puréed
    • 1 Pinch Cayenne Pepper
    • ½ Lemon, Juiced       
    • 2 Pinches Sea Salt
    • 1 Tbsp Honey
      For the Pumpkin Purée:
    • 200g Ironbark Pumpkin, Peeled And Cut In 2cm Pieces
    • 15g Butter, Unsalted
    • 50ml Water
    • 2 Pinch Sea Salt
    • 1 Pinch Cayenne Pepper
      For the Cep Dice and Crispy Sage:
    • 15g Butter, Unsalted
    • 4 Sprigs Sage, Leaves Picked And Stalks Discarded
    • 8 Ceps, Washed In Cold Water To Remove All Dirt, And Sliced Into 3 Pieces
    • ½ Lemon, Juiced
    • 2 Pinches Sea Salt
    • 1 Pinch Black Pepper
    • 2 Tbsp Hazelnuts, Crushed And Toasted (Optional To Finish The Dish)
  • Method

      For the Agnolotti Pasta:
    • Place all the ingredients into the bowl of your Kenwood Titanium Chef Pâtissier XL.

    • Using the k-beater attachment, knead on speed 1 for 2 minutes, then speed 2 for 2 minutes until you have a smooth dough.

    • Remove the pasta from the machine and shape into a ball. Divide the dough into 2 equal pieces and shape them into two rectangles. Wrap these separately in cling film and rest in the fridge for 20 minutes. Note - You will only need one ball of the pasta for this recipe so you can keep the remaining pasta in the fridge for 2 days to use with another recipe or put it in the freezer to reserve for longer.

    • Once rested in the fridge, using a rolling pin, flatten each piece of pasta into a 20cm x10cm rectangle. This should be about ½ cm thick, which is the optimal thickness for passing through the machine.

    • Attach your Pasta Roller to the Kenwood Titanium Chef Pâtissier XL and turn the dial to number 2 on the thickness setting. Feed one of the rectangles of pasta through the machine and lay it on the work surface horizontal to you.

    • Take one end of the pasta and fold it 1/3 over itself, then fold the other 1/3 of the pasta back on itself. Using a rolling pin, gently flatten the pasta dough until it is again ½ cm thick and pass it back through the Pasta Roller attachment. Continue to reduce the thickness until it is long enough to seal the two ends together to make a conveyor belt.

    • Continue to roll and thin until you reach setting 8.

    • Cut the sheet of pasta into 35cm x 10cm pieces and place on a tray, cling film between each layer and place in the fridge until ready to make your agnolotti.

      For the Ricotta Filling:
    • In a medium bowl, using a spatula combine all the ingredients together and fold until fully incorporated. Taste and correct the seasoning.

    • Reserve the mix in a piping bag fitted with a 1cm round nozzle.

      For filling the Agnolotti:
    • Lay a sheet of pasta on the work surface and pipe a 1cm thick line of the ricotta filling down the centre of its length.

    • Lift one long side of the pasta over. Using the palm of your hand, seal and thin down the two layers of pasta together along the whole length of the sheet close to the ricotta filling. Seal it well for two reasons: to thin it down to one single layer, and to prevent your agnolotti from splitting when cooked.

    • Then use a knife and cut along the whole length of the excess pasta leaving 1cm width.

    • Pinch the two ends of the pasta tube to seal it well.

    • With your forefinger and thumb, pinch the pasta firmly to seal and separate every little ricotta parcel at regular intervals of 2cm.

    • Using a sharp knife, cut between the parcels to separate them. Then pinch both ends to secure the filling inside and prevent it from leaking.

    • Reserve on a tray sprinkled with semolina or polenta to prevent the parcels sticking. Refrigerate until needed.

      For the Pumpkin Purée:
    • In a medium saucepan with a lid on a medium heat, melt the butter. When it starts to foam add the chopped pumpkin, season and sweat with the lid on for 7 minutes.

    • Add 50 ml of water and continue to cook the pumpkin for a further 5 minutes until it is soft. Remove from the heat and allow to cool slightly.

    • Using the Mill Grinder attachment, blend the purée until it is silky and smooth, taste and season and adjust the consistency with 1 tbsp of water if needed. Put the lid on the Mill Grinder and keep in a warm place until you are ready to finish the dish.

      For the Cep slices and crispy Sage:
    • In a medium frying pan on a high heat, melt the butter until foaming and add the sage leaves. Stir occasionally until crispy, this should take around 1 minute. Using a slotted spoon, remove the sage leaves from the frying pan and drain onto kitchen towel.

    • Return the pan to the heat and in the same butter season and fry the cep slices for 2-3 minutes. When golden in colour turn the slices over and remove from the heat, but leave the slices in the pan for 1 minute to finish cooking. Finish with a squeeze of lemon juice.

    • Meanwhile, in a large pan of lightly boiling water, cook the agnolotti for 3 minutes. Lift them out with a slotted spoon, drain onto a plate.

      To finish:
    • Place 2 tbsp of your warm pumpkin purée into the middle of the plate. Arrange the 3 agnolotti onto the purée and scatter the cep slices around. Finish with a few crispy sage leaves, crushed hazelnuts (if using) and a drizzle of olive oil if you wish.

  • Chef's Notes

    • You can prepare the Agnolotti Pasta one day in advance