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Beetroot agnolotti with pumpkin-butter sauce
Beetroot agnolotti with pumpkin-butter sauce
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate kids' meals with vibrant beetroot-infused colored pasta for a fun and sneaky veggie boost!
Ingredients:
  • 700g butternut pumpkin, cut into 2cm cubes
  • 9.20 gm olive oil
  • 20.00 ml finely chopped chives
  • 40.00 ml finely grated parmesan
  • 80g butter, chopped
  • 100g baby spinach
  • 20.00 ml chopped fresh flat-leaf parsley leaves
  • Grated parmesan, extra, to serve
  • 150g beetroot
  • 250.00 ml wholemeal plain flour
  • 250.00 ml plain flour
  • 2 eggs (see Notes)
  • 2.40 gm salt
  • Plain flour, extra, for dusting
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Wrap the beetroot in foil and bake for 1 hour until tender. Allow it to cool, then peel and chop the beetroot. Place it in a food processor and blend until almost smooth.
  • Place beetroot in a food processor and pulse until finely chopped. Add eggs, beetroot mixture, oil, and salt. Mix gently with a fork, gradually incorporating flour from the sides. Knead the dough for 5 minutes until smooth and elastic, using a little extra flour if necessary. Cover with plastic wrap and let it rest for 1 hour.
  • Divide the dough into 8 portions and flatten one portion using the palm of your hand until it is 2cm thick. Dust the dough with flour. Set the pasta machine on the thickest setting and feed the dough through while turning the handle. Fold each short end of the dough into the center to form a smaller rectangle. Repeat this process twice.
  • Decrease machine roller width by 1 setting. Dust dough with flour, then run it through the pasta machine until it is 1.5mm thick. Gently fold pasta, sprinkle with flour, and cover with a damp tea towel until needed. Repeat with remaining dough portions.
  • 1. Line a large baking tray with parchment paper and place the pumpkin on it. Drizzle the pumpkin with oil and bake for 15 minutes, or until tender. 2. Transfer half of the baked pumpkin to a bowl and mash it with a fork until it's almost smooth. 3. Stir in the chives, parmesan, and season with salt and pepper to taste.
  • Cut pasta rounds using a 6cm round fluted cookie cutter. Soirn 1/2 teaspoon of pumpkin mixture onto one half of each round. Brush edges with water, fold pasta over to enclose filling, and press to seal. Repeat with remaining pasta and filling.
  • Boil pasta in a large saucepan of water until agnolotti float to the top, about 5 minutes. Drain thoroughly.
  • In a frying pan over medium heat, melt butter until golden brown, about 5 minutes. Stir in the remaining pumpkin and heat for 1 to 2 minutes. Remove from heat and mix in pasta, spinach, and parsley until well combined.
  • Plate the pasta and pumpkin. Finish with a generous sprinkle of Parmesan before serving promptly.

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