Vegan Pumpkin Sage Agnolotti

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 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.

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.

Make this this weekend and then make it again for Thanksgiving. You're people will thank you. Oh and -pro tip- the pasta can be made ahead and frozen. Its time to up your pasta game and your fall game.

xx Kaity

recipe after the jump...

Vegan Pumpkin Sage Agnolotti

makes about 80 agnolotti - serves about 6 people

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ingredients

PASTA DOUGH:

3 cups all purpose flour

1 teaspoon kosher salt

3/4 cup water

1/4 cup extra virgin olive oil

1/2 teaspoon turmeric powder

1 tablespoon torn sage leaves

1 tablespoon torn rosemary sprigs

FILLING:

1 cup roasted pumpkin or winter squash

1 cup pressed extra firm tofu

1/2 bulb of roasted garlic (roast with pumpkin)

1/2 cup full fat coconut milk

1 tablespoon extra virgin olive oil

3-4 sage leaves

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

1 teaspoon apple cider vinegar

method

Dump flour onto a clean surface and make a mound with a well in the center. Add salt, oil, herbs and turmeric into the well. Slowly pour water into the well, making sure it doesn't overflow the flour sides. Using a fork, gently whisk the ingredients in the well and slowly incorporate the flour from the sides until a rough dough forms. You may have some extra flour left.

Gather dough together with your hands and knead until smooth, about 5-10 minutes. Form into a ball and cover with wrap and let sit for 30 minutes at room temperature. Dough can be refrigerated at this time for later use.

Make filling while dough rests. Add all of the filling ingredients to a food processor and process until smooth. Add filling to a pastry bag or plastic storage bag using a rubber spatula. Push filling down to the tip or corner and twist the top. Snip the tip or corner of bag to create a 1/2" opening.

After dough has rested, divide it into quarters. Roll out 1 quarter of dough at a time, keeping the rest covered in wrap. Roll dough into a large rectangle about 1/8" thick. Too thin and it will tear.

Pipe filling onto dough starting about 1" up from the long edge. Fold edge of dough up and over the filling and press to seal. Wet the dough first with water (using fingertips or pastry brush) if it does not seal on its own. Use a pastry cutter to cut the filled tube, if you will, off of the remaining dough. Pinch dough with your fingers to create about 1-1/2" segments into the tube of filled dough. Use a pastry cutter to cut and separate the segments into angolotti. As you cut them, gently push the agnolotti with your other hand, toward the cut edge to form the folded pockets.

Repeat piping the filling and forming the agnolotti on the remaining dough. Then roll out the rest of the dough and continue the process until all of filling and dough are used up.

Cook agnolotti in batches in boiling salted water for about 5 minutes per batch. Save some of the cooking water for the sauce.

Uncooked angolotti can be stored in a sealed container or bag in the refrigerator for up to 1 week or frozen for up to 6 months.

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Creamy Mushroom Apple Sage Sauce

serves about 6

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ingredients

1 onion, chopped

8 large cremini, shiitake or button mushrooms, sliced

1 large apple, chopped

2 tablespoons extra virgin olive oil

2 sage leaves, chiffonaded

1/2 cup hard apple cider

salt and pepper to taste

1 cup full fat coconut milk

reserved pasta cooking water to loosen sauce

method

Heat a sauté pan on medium high heat. Add oil, onion, mushrooms, apple and sage. Sauté until softened and browned, about 5 minutes. Deglaze the pan with hard cider. Add a pinch of salt and pepper. Lower to a simmer and add the cooked pasta, coconut milk, and some of the pasta cooking water to loosen the sauce. Simmer for about 30 seconds to 1 minute, tossing pasta in the sauce and allowing the sauce to come together. Add more pasta water as needed. Taste for seasoning and add more salt and pepper if needed.

Serve immediately and garnish with baby sage leaves.

Best eaten right away. Leftover cooked pasta can be kept in the refrigerator and reheated the next day. You may have to water or more coconut milk to loosen the sauce as it reheats.

Prop Love: Brass spoon by Facture Goods. Serving board by Sweet Gum Co. Rolling pin by Rob Laliberte. Bowl by East Fork Pottery. Napkin by Coyuchi.