Pumpkin Recipes: Get the Most Out Of Your Pumpkins

Halloween is just around the corner, and with the pumpkin trend in full swing for Autumn we've got some recipe ideas that consumers will love!

Pumpkin & Ricotta Agnolotti

Our Development Chef, James de Jong, has taken the king of the vegetable patch and created a Pumpkin & Ricotta Agnolotti - a delicous, seasonal dish made using fresh ingredients that will proudly sit on any hospitality menu.

What is Agnolotti?

Agnolotti are small pasta parcels with a filling of typically roasted vegetables or meat. Originated from Piedmont, Italy, they are now a popular and well know Italian stable within the pasta family.

Check out the full recipe below:

Method:

1. Set oven to 190°c.  Put pumpkin into a roasting tray with the shallot, garlic and thyme. Cover with tin foil and roast for 45 minutes until pumpkin is soft. Meanwhile, slowly mix the flour and eggs until a dough is formed. Knead the dough for at least 5 minutes until smooth. Wrap in clingfilm and leave to rest for 30 minutes.

2. Set pasta maker to thickest setting; dust lightly with flour. Divide pasta dough into 4 pieces. Working with 1 piece at a time, flatten dough into a narrow rectangle (no wider than mouth of machine) and pass through rollers. Repeat until pasta is 1/16" thick (setting 8 on most machines).

3. Puree the pumpkin, shallot, garlic, ricotta and parmesan in a food processor until smooth. Lightly flour work surface and lay 1 sheet of pasta down horizontally. Pipe the pumpkin filling in a continuous line about 2cm from the edge of the dough. Roll the dough over the filling (like making a sausage roll) and lightly brush with water to help stick. Firmly press along the whole length of the seal to make airtight. Using your fingers and thumbs, pinch the pasta firmly every 1 inch across the pasta roll - this will form your angolotti shape - then seperate using a pasta cutter.

4. Heat butter in a medium pan over medium heat, swirling pan often, until butter foams, then browns, 4–6 minutes. Pick sage leaves and fry in a deep fat fryer until crispy.

5. Meanwhile, cook agnolotti in a large pot of boiling salted water, stirring occasionally, until tender but slightly undercooked, 2 minutes. Drain, then add to pan with the brown butter along with 200ml pasta cooking liquid. Cook over medium-high heat, tossing to coat, until most of the liquid has evaporated and sauce has thickened, 2–3 minutes.

6. Season with salt if needed and add lemon juice. Serve topped with grated Parmesan, walnuts and crispy sage.

Recipe Ideas For Apple & Pumpkin Puddings

Apples and pumpkins are some of our key seasonal produce this month. Take a look at three different recipes we've created to show how they can be incorporated into your menu, including options to suit both hospitality and cost sectors. For more information on our seasonal produce this month see our 'What's In Season: October' blog.