Pumpkin Agnolotti

Photo: flickr user c.windus

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

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

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.