Ricotta Agnolotti, Pumpkin Purée And Ceps by Raymond Blanc
| Serves: 4 | Category: Pasta | Course: Mains | Machine: Mixer | Total time (min.): 150 |
This beautiful dish reminds me of my childhood; those crisp autumn mornings when my father would take me foraging for mushrooms in the woods. The agnolotti with its creamy ricotta filling provides a lovely acidic burst which goes so well with the pumpkin purée and sautéed ceps. This dish is a true celebration of autumn.
Ingredients
For the Agnolotti Pasta
- 200g Pasta Flour (Type 00)
- 1 Tbsp Water
- 1 Pinch Salt
- 2 Eggs, Medium, Organic Or Free Range
- 100g Semolina Or Polenta For Dusting
- 90g Ricotta Di Bufala, Organic
- 80g Mascarpone
- 40g Parmesan, 48 Month-Old
- 1/2 Clove Garlic, New Season, Puréed
- 1 Pinch Cayenne Pepper
- 1/2 Lemon, Juiced
- 2 Pinches Sea Salt
- 1 Tbsp Honey
- 200g Ironbark Pumpkin, Peeled And Cut In 2cm Pieces
- 15g Butter, Unsalted
- 50ml Water
- 2 Pinch Sea Salt
- 1 Pinch Cayenne Pepper
- 15g Butter, Unsalted
- 4 Sprigs Sage, Leaves Picked And Stalks Discarded
- 8 Ceps, Washed In Cold Water To Remove All Dirt, And Sliced Into 3 Pieces
- 1/2 Lemon, Juiced
- 2 Pinches Sea Salt
- 1 Pinch Black Pepper
- 2 Tbsp Hazelnuts, Crushed And Toasted (Optional To Finish The Dish)
Tools
- Titanium Chef KVC7300S
- Lasagne Roller
- Grinding Mill