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1
Start by making the pasta dough.
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2
Place the flour into the mixing bowl and make a well.
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3
Add the eggs to middle of well and a pinch of salt.
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4
With a fork, gently beat the eggs.
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5
Start on low speed with a paddle attachment and mix until a ball forms.
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6
Once ball has formed, switch to the dough hook attachment and knead until the dough is tacky but not sticky, approximately 6-8 minutes.
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7
Note: not all flours are made the same!
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8
If the dough mixture is too soft, add a little flour; if its too touch, add a little lukewarm water.
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9
Cover your bowl with Saran wrap and allow to rest for approximately 30 minutes.
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10
After 30 minutes have passed, remove the Saran wrap and cover with a damp kitchen towel (not a paper towel).
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11
While the pasta is resting, make the filling.
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12
Into a medium-large saute pan over medium heat, melt the butter.
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13
When melted, saute your onions until almost translucent.
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When translucent, add in your walnuts and sage.
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15
Mix well.
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Add in your pumpkin puree and cook until heated through.
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Set aside and allow to cool completely.
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18
When pasta has rested, place your dough ball onto a lightly floured surface.
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19
Cut your ball into four equal pieces.
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20
Take 1 piece (covering the remainder with the damp towel) and flatten it with your hand until its flat enough to run through your pasta machine (I use an Imperial machine).
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21
If you dont have a machine, you can roll your dough out with a rolling pin.
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Continue to run through the machine until you have achieved a very thin strip.
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Continue this with the remaining pieces of dough until all are uniform.
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At this point, put on a large pot of water of boil.
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25
Season it heavily with salt.
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26
Time to pipe the filling onto the dough strips.
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27
Onto TWO dough strips, pipe about a tablespoon of the pumpkin filling (I use a disposable pastry bagyou can use a Ziploc bag if you dont have one handy, or just use a spoon) at equal intervals along the strips.
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28
Place the strips with NO filling on top of the ones with filling and press down well around the filling.
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29
Using a pastry wheel, cut your pasta into equal-sized squares.
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30
Cover your completed agnolotti with a kitchen towel WHILE you are preparing the sauce and waiting on the water to boil.
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31
When water comes to boil, add your agnolotti (cook a few at a time, do NOT crowd the pan).
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Once the agnolotti rise to the top, they are done.
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They will cook very quickly.
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34
Remove with a slotted spoon and set onto a plate.
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35
To make the sauce, into a large saute pan, add your butter and olive oil and allow to melt over medium heat.
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36
Add your onion and cook until translucent.
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37
When translucent, add your brandy and allow to evaporate.
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38
At this point, add in your dried figs and mix to combine.
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39
Season with salt and pepper.
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40
Toss the cooked agnolotti into the sauce pan and serve immediately!
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41
Buon Apppetito!
