Pumpkin and Pecorino Fagottini with Sage Butter Sauce

Pumpkin and Pecorino Fagottini (Italian Pinched Dumplings)
Category: First Courses
Serves: 4

Ingredients

Instructions

Making the Dough:

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1. To prepare the dough for your fagottini, start by placing the 00 flour in a large bowl or directly on a clean, floured work surface.
2. Add the eggs into the flour and mix together to form a dough.
3. Transfer the dough to a floured surface and knead thoroughly until smooth and elastic.
4. Once the dough is well-kneaded, cover it with a thin layer of plastic wrap and set it aside to rest while you prepare the filling.

Preparing the Pumpkin Filling:

1. Slice the pumpkin in half and peel one of the halves using a knife.
2. Cut the pumpkin into small cubes.
3. Peel and finely chop half of the onion.
4. Heat a drizzle of extra virgin olive oil in a non-stick pan and sauté the onion over medium-low heat until golden and fragrant.
5. Add the diced pumpkin to the pan, cover, and cook over low heat for about 30 minutes, adding water or broth as necessary to prevent sticking.
6. Once the pumpkin is tender and well-cooked, remove it from the heat and allow it to cool slightly.
7. Transfer the cooked pumpkin and ricotta to a food processor, then add grated pecorino di fossa. Blend until smooth and well-combined.
8. Taste the mixture and adjust seasoning with salt, pepper, and perhaps a little more pecorino if desired.

Rolling the Pasta Dough:

1. Once the dough has rested, cut off a small portion and flatten it with your hands.
2. Set the pasta machine to its widest setting and run the dough through it several times. Gradually reduce the setting to make the dough thinner until you have a smooth, thin sheet of pasta.
3. Using a sharp knife or a pasta cutter, cut the dough into 5×5 cm squares.
4. Fill a pastry bag (or piping bag) with the pumpkin and ricotta filling.

Filling and Shaping the Fagottini:

1. Pipe a small amount of the pumpkin filling into the center of each pasta square.
2. Add a tiny drop of amaro flavored with lemon to each dumpling (this will add a subtle bitterness that complements the rich filling).
3. Lightly brush the edges of the pasta with a little water to help seal the dumplings.
4. Pinch opposite corners of each square to form a pouch. Then, pinch together the remaining two corners, sealing the dumpling tightly to form a little package.

Cooking the Fagottini:

1. Prepare a clean dish towel dusted with flour, then place the completed fagottini on it, making sure they don’t touch each other.
2. Bring a large pot of salted water to a boil and gently drop in the dumplings. Cook them for about 3-4 minutes, or until they float to the surface.
3. While the fagottini cook, melt the butter in a large non-stick pan and add a few fresh sage leaves.
4. When the fagottini rise to the top of the pot, remove them using a slotted spoon and place them in the pan with the melted butter and sage.
5. Toss gently to coat, allowing the dumplings to crisp slightly in the butter, taking care not to break them.

Serving:
Serve the fagottini warm, topped with more grated pecorino di fossa, a few extra sage leaves, and a sprinkle of black pepper. The rich, savory filling, paired with the crispy, buttery exterior, makes for a decadent dish that’s perfect as a first course for a cozy dinner or special occasion. Enjoy your homemade fagottini pizzicati alla zucca e pecorino di fossa!