Pumpkin Agnolotti with Dried Cranberries and Walnuts
Posted on | November 24, 2008 | No Comments
Comfort food, pumpkin style
A great Italian store near my apartment (Vace) sells this amazing stuffed pasta. I’ve had my eye on it for about 6 months, but the season just didn’t seem right. I added a thinly sliced celery, shallots, sauted (smashed not chopped or diced, and removed after about five minutes) a handful of walnuts and dried cranberries, shaved Parmesan and roughly chopped Italian parsley.
Toast shallots and celery in pat of butter and olive oil, add smashed garlic and saute until slight colored. Remove the garlic. Add pasta to salted boiling water. Cook 6 minutes.
Add the walnuts and toast for a couple of minutes. Add cranberries and reduce heat to barely a simmer.
After the pasta has cooked, drain and save some of the water for the pan. Add pasta to pan and a bit of the water, toss over medium heat a few times and add a few grates of parm. Toss a few times, add Mr. S and Mrs. P and parsley. Turn off heat, toss a few times and let sit. Serve pasta on warm plates with extra shaves of parm and chopped parsley.
It’s a very seasonal dish, mixing the semi sweet pumpkin flavors with the dried berries, toasted nuts, celery and garlic, and then rounded out with the salty, smokey parm and the ever-vegetal parsley. It’s a beautiful combination. Serve it with a nice oakey Chardonnay and maybe a mixed green salad with a simple vinaigrette.
This is definitely a keeper for the fall. Serves large numbers easily and re-heats well.
I’ll upload the specific recipe when I make it a second time (and now that i know it’s worth the attention).
W
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