Recipe - Pumpkin Agnolotti

2 cup Semolina flour
1 cup Allpurpose flour
1 teaspoon Salt
10 Eggs
1 teaspoon Oil
One half cup Butter
5 cup Pumpkin puree; (see note)
One half cup Mascapone cheese
2 tablespoon Chopped fresh sage
Salt and pepper
Water

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
round 4inch cookie cutter cut out about 40 Agnolotti. Beat remaining eggs
to create egg wash. Working in batches brush 6 pieces of pasta with egg
wash. Place 1 tablespoon filling in center of pasta then fold over to
create a semicircle shape. Press edges to seal. Bring two large pots of
water to a boil Boil Agnolotti for about 3 to 4 minutes. Serve.

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.

Busted and entered for you by: Bill Webster

CHEF DU JOUR DON PINTABONA SHOW #DJ9107

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