Pumpkin Agnolotti
By: Anonymous
Published: Saturday, February 13, 2010 - 6:30am

Ingredients




2 cups Semolina flour
1 cup All-purpose flour
1 teaspoon Salt
10 Eggs
1 teaspoon Oil
cup Butter
5 cups Pumpkin puree, (see note)
cup Mascapone cheese
2 tablespoons Chopped fresh sage
Salt and pepper
Water

Preparation

1 In large bowl combine flours and salt. Make a well and place 4 eggs and oil in it. Carefully combine the wet and dry ingredients. Knead dough. Continue kneading until dough pulls away from the bowl easily and forms a ball. Set aside. In saute pan melt butter and cook until it turns brown. Remove from heat and allow to cool. Once cool, add pumpkin puree, mascapone cheese, sage, salt and pepper. Mix well. Roll out pasta dough very thin. Using a ro 2 Note: Preheat oven to 200 degrees. Cut pumpkin in half and remove seeds and pulp. Place halves in oven a bake for 5 to 7 hours. Pumpkins are ready with most of the liquid has evaporated. Peel skin away and puree in a food processor until smooth.