Pumpkin Agnolotti with Sage and Butter Sauce

Roast or steam the diced pumpkin until tender, about 15-20 minutes, then let it cool slightly. In a pan, heat 2 tbsp olive oil and cook the chopped onion until soft and translucent, about 5 minutes. Mix the cooked pumpkin and sautéed onion, then blend or mash until smooth. Stir in Parmesan if using, along with a pinch of nutmeg, salt, and pepper. Leave to cool.

Place the flour on a clean surface and create a well in the centre. Pour in the water, olive oil, and a pinch of salt. Gradually incorporate the flour into the liquids, then knead until smooth and elastic, about 8-10 minutes. Cover and leave to rest for 30 minutes.

Divide the rested dough into smaller pieces and roll each into a thin sheet, about 1-2 mm thick. Place small spoonfuls of filling about 3½ cm – 4 cm apart on a thin sheet, cover with a second sheet, and press out the air. Place a round cutter over each mound of filling, press down firmly, and give it a slight twist to create a sealed, fluted edge. For best results, dip the cutter in flour to prevent sticking and use a firm, twisting motion. Alternatively, cut the pasta into squares, fold each into a half-moon, and press the edges, or shape into small rectangles.

Bring a large pot of salted water to a boil and gently drop in the agnolotti. Cook until they float, about 2-3 minutes.

While the agnolotti cook, prepare the sage butter sauce. In a frying pan, melt the butter over medium heat. Once melted, add the sage leaves and cook until fragrant and the butter starts to brown slightly, about 2-3 minutes. Add a pinch of salt and optional lemon juice or Parmesan.

Remove the agnolotti with a slotted spoon, toss them in the sage butter sauce, and serve hot.