I’m sitting down to write this and I haven’t eaten lunch yet and I just want to pull this warm, autumn bowl of pasta out the screen and get it into my belly. Like NOW. Sorry, I tend to get a little hangry before lunch. But seriously, this pasta is for all of you fall lovers, you pumpkin fanatics, you apple cider admirers, for those of you who can claim Thanksgiving as your favorite holiday. I hear you, I feel you, I got you.
Agnolotti are little filled pasta, like little tucked pillows. They’re a little smaller than ravioli and I like them better because the folded edges collect more sauce. The vegan pasta dough can be used for any fresh pasta, and can be flavored with different herbs or veggies. A little pinch of turmeric gives it that egg pasta look. It’s a good one to keep in your repertoire.
The filling is creamy and pumpkin-y and lush. I used roasted ambercup squash and coconut milk, so ’nuff said. The sauce brings other fall flavors into the fold: sweet apples, crisp hard cider, earthy mushrooms and woody sage, which together round out the creamy pumpkin coconut lusciousness. Ok I’m really hangry now.
Make this this weekend and then make it again for Thanksgiving. Your people will thank you. Oh and -pro tip- the pasta can be made ahead and frozen. Its time to up your pasta game this fall!
recipe after the jump…