Get this recipe agnolotti with truffle and the key flavor of the Fall season, pumpkin, courtesy of former Top Chef winner, Chef Fabio Viviani.

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Hungry for more? Try this recipe for a Pumpkin Martini.

Pumpkin Agnolotti with Truffle Butter Recipe

Recipe courtesy Chef Fabio Viviani

Editor’s note: Chef Fabio refers to tablespoons in the recipe as “Italian spoonfuls.” He’s referring to regular spoons that you don’t level off.

If you have a pasta machine, making fresh pasta is relatively easy. However, if making your own pasta is too intimidating, substitute fresh pasta sheets from specialty grocery stores.

Photo courtesy of Jeremy Lee/Alexx Henry Studios, LLC, Crown Media United States, LLC. 
Serves 4

Pasta Ingredients
1/4 cup cornmeal
4 eggs
Extra virgin olive oil
Cracked pepper
16 spoons all-purpose flour (“Italian spoonfuls” – don’t level off) ** Weighing flour is the most accurate. This should equal 1 lb of all purpose flour.

Pasta Filling Ingredients:
1 can pumpkin puree
1 cup mascarpone cheese
1/4 cup soft fresh goat cheese
Freshly ground black pepper to taste
1 egg, for egg wash

Truffle butter:
1 TBS Truffle butter
1 egg yolk
2 TBS extra virgin olive oil
2 TBS Parmesan cheese

Directions:

1) Sprinkle baking sheet with some of the cornmeal and set aside. Crack eggs in food processor, add a few pinches of salt and pepper. Drizzle 2 tablespoons of olive oil and blend until mixed.   dd “Italian tablespoons” of flour and mix, adding flour as needed until “hula hoop” around the side of the bowl is achieved!

2) Cut ball of pasta dough into 8 equal pieces. Shape each piece into a rectangle about the size of a deck of cards. Cover dough with plastic wrap while working. Roll rectangle of dough through widest setting of pasta machine 3 times, until smooth. Continue rolling it through, decreasing setting each time until you have reached the thinnest setting. Sprinkle the sheet lightly with cornmeal, gently fold and set on cornmeal lined baking sheet. Cover with plastic wrap. Continue rolling out the rest of the pasta until all 8 pieces have been rolled out.

3) In a medium bowl, mix together the pumpkin puree, mascarpone cheese, goat cheese and season with the black pepper. Stir to combine and set aside. In a small bowl, beat egg with 1 tsp. water.

4) To form agnolotti, place sheet of pasta on dry work surface. Using a pastry brush, brush the entire sheet of fresh pasta with the egg wash. Place rounded teaspoons (about 1oz) of the pumpkin filling on the pasta sheet, about 2 inches apart. Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter, cut the pasta into small squares. Transfer the agnolotti to the cornmeal lined baking sheet. Continue forming the remaining agnolotti.

5) To serve, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. While the pasta cooks, gently mix together all the truffle butter ingredients in a medium serving bowl.  Drain the pasta, using a large mesh strainer or slotted spoon and transfer them to the serving bowl with the truffle butter. Toss to coat and serve immediately.

Mmm! Pumpkin Agnolotti!