Updated: Nov 5
00 (double zero) flour 2 cups
Eggs, whole 3 each
Egg yolk 1 each
Salt 1 tablespoon
Olive oil 1 tablespoon
Method of prep for pasta:
Mix all ingredients together until dough can be kneaded. Knead dough for 2 minutes and let rest for 20 minutes before rolling out.
Pumpkin Satchel Filling
Sugar pumpkin or pie pumpkin cut in half and seeded
Extra Virgin Olive Oil ¼ cup
Ricotta Cheese 2 cups
Asiago Cheese, shredded 1 cup
Pro Seasoning All Purpose 2 teaspoons for filling + 2 teaspoons for roasting pumpkin
Pro Seasoning Holiday Baking Spice ½ teaspoon
Heavy cream, 2 cups
Pecorino Romano, grated ½ cup
Pro Seasoning Tellicherry Black Pepper
Unsalted Butter, 1 stick
Fresh sage, cut into ribbons (chiffonade)
Pro Seasoning All Purpose TT
Toasted pumpkin seeds
Method of prep for filling:
Preheat oven to 400 degrees. Slice pumpkin into rings or half moon shapes. Line a half sheet tray with parchment paper and place pumpkin slices on sheet tray. Drizzle olive oil over pumpkin and sprinkle with Pro Seasoning All Purpose. Roast in the oven until fork tender, about 45 minutes. Allow pumpkin to cook and slice off the skin. Mash the pumpkin, leaving big chunks if desired (it doesn’t have to be smooth). In a medium sized bowl, add pumpkin and filling ingredients.
You’ll need 1 egg mixed with 3 Tablespoons of water (egg wash)
Divide pasta dough into 4 equal pieces. Working with one dough ball at a time, cover the other balls with a damp tea towel. Roll each dough ball out with a rolling pin to 1/8 inch thick. Dust each side of the dough and progressively roll through a pasta machine, starting with setting number 1. Once the dough is through setting 1 at least 2 times, move to setting 2, passing the dough through at least 2 times. Keep moving through settings until the dough passes through setting number 5, twice. Place the sheet of dough on a floured surface. Using a 3 inch round cutter, cut circles in the dough sheet as closely as possible. Fill each circle with ½ teaspoon of the filling. Brush the outside of the circle with egg wash and gather the edges together to form a satchel or a “beggars purse”. Chill covered until you’re ready to boil the pasta.
Bring a 3 quart pot to a boil and add enough salt so that it tastes like “sea water”. Meanwhile, to make the sauce, scald heavy cream in a small saucepan. Add Romano cheese and black pepper while stirring. Lower the heat to low and continue to cook while stirring until the sauce is thick enough to coat the back of a spoon. Keep warm. Boil satchels for 3-4 minutes or until “al dente”. Drain and set aside until you’re ready to plate. In a small separate skillet, melt the butter over medium low heat. Continue to melt and cook until the milk solids in the melted butter brown. Immediately remove from heat and add ribbons of sage. To plate, place 3-5 drained satchels on a plate. Drizzle with cream sauce and encircle with brown butter sauce. Garnish with fresh sage ribbons, more pecorino Romano, and toasted pumpkin seeds.