Pumpkin Agnolotti – The Best Homemade Pasta for Fall (2025)

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Fall is the perfect time to embrace cozy, comforting meals—and nothing says autumn like a rich plate of Roast Pumpkin Agnolotti. With tender, homemade pasta envelopes filled with sweet roasted pumpkin and creamy ricotta, this Italian-inspired dish is elevated by a warm sage brown butter sauce and a drizzle of balsamic glaze. Whether you’re planning a seasonal dinner party or want a new favorite for your fall menu, this recipe delivers flavor, texture, and elegance. If you enjoy dishes like Pumpkin Cheesecake Dip, you’ll love this savory-sweet balance in pasta form.

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What Makes Roast Pumpkin Agnolotti Special?

A celebration of seasonal ingredients

At the heart of Roast Pumpkin Agnolotti is its hero ingredient: pumpkin. Roasted to perfection, it delivers a subtle sweetness and rich texture. The ricotta brings creaminess, while nutmeg and brown sugar deepen the fall flavors. Each bite feels like a warm embrace from the season itself.

The perfect fusion of sweet and savory

The balance of salty parmesan, earthy sage, and sweet pumpkin creates a truly unforgettable taste. This isn’t just another stuffed pasta—it’s a dish that plays on contrast, with each component contributing to a greater whole. The addition of a balsamic glaze ties everything together with a gentle acidity.

Homemade pasta elevates the experience

Store-bought pasta has its place, but there’s something magical about making agnolotti from scratch. The delicate, thin dough wraps snugly around the flavorful filling, ensuring every bite bursts with the rich pumpkin-ricotta blend. It’s a labor of love, and it shows.

Key Ingredients in Roast Pumpkin Agnolotti

Why roasted pumpkin is the star

Roasting pumpkin caramelizes its natural sugars, intensifying its flavor and giving it a slight smokiness. For this recipe, use a sugar pumpkin or pie pumpkin for the best results. Roast it until slightly charred on the edges for depth.

Complementary flavors: Ricotta, nutmeg, and sage

Ricotta adds creaminess without overpowering the pumpkin, while a pinch of nutmeg complements the sweetness. Sage, sautéed in butter, adds a toasty, herbaceous finish that defines the dish. Don’t skip freshly grated parmesan—it sharpens and enriches the entire profile.

Ingredient swaps for special diets

You can easily adapt the filling with vegan ricotta or switch pumpkin with roasted butternut squash. Going gluten-free? Try a 1:1 gluten-free flour blend when making the dough. The flavor remains indulgent and satisfying, even with dietary adjustments. Check out Gluten-Free Pumpkin Spice Waffles for more seasonal ideas with a twist.

Health Benefits of Using Pumpkin in Pasta

Nutritional profile of pumpkin

Pumpkin is more than just seasonal flavor—it’s a powerhouse of nutrition. Rich in beta-carotene, fiber, and potassium, it supports eye health, immune function, and digestion. Using it as a base for pasta filling brings both taste and wellness to your plate.

How pumpkin supports gut and immune health

Thanks to its high vitamin A content, pumpkin strengthens the immune system. The fiber supports a healthy gut microbiome, which has a ripple effect on your overall health. This is especially helpful as we move into the colder months and seek immune-boosting foods.

Tools You’ll Need to Make Agnolotti

Essential pasta-making gear

To make agnolotti at home, you’ll need a rolling pin or pasta machine, a piping bag for the filling, and a fluted pastry cutter (or knife) to shape the pasta. A simple baking tray helps freeze portions if you’re making them in advance.

Optional tools for smoother prep

While not necessary, a bench scraper can make dough handling easier. A fine mesh strainer helps with cheese and puree consistency. For shaping, a ravioli mold tray works great if you’re new to forming agnolotti.

Looking for inspiration? Try this helpful breakdown in our Homemade Pumpkin Chai Cinnamon Rolls where prep tools make all the difference in execution.

Prepping for Success: Make-Ahead & Storage Tips

Freezing agnolotti without cracks

If you want to prep ahead, freeze the shaped agnolotti on a tray until firm, then transfer to a zip-top freezer bag. To avoid cracking, don’t overfill and consider parboiling them for 1 minute before freezing—a pro trick that saves you from heartbreak later.

Reheating and serving suggestions

Cook straight from frozen by dropping them into boiling water; they’ll just need an extra minute. Once cooked, toss immediately in hot sage butter. Serve over preheated plates to keep them warm longer. Don’t miss our Creamy Scalloped Potatoes Recipe for a hearty, comfort-food pairing.

Step-by-Step Guide to Making Roast Pumpkin Agnolotti

Roasting the pumpkin perfectly

Preheat your oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper, then roast them on a baking sheet for about 25 minutes until caramelized and lightly charred. This roasting process deepens the flavor and gives the filling a slightly smoky edge that sets this dish apart.

Mixing the creamy pumpkin filling

Let the roasted pumpkin cool slightly before blending it in a food processor. Add ricotta, nutmeg, tomato paste, parmesan, brown sugar, salt, and pepper. Process until the mixture is smooth and fluffy. Transfer to a piping bag and chill in the fridge for at least 15 minutes. This step firms up the filling, making it easier to pipe and less likely to ooze during shaping.

Rolling and shaping the pasta like a pro

Roll your homemade pasta dough into thin sheets using a rolling pin or pasta machine. Cut into rectangles. Pipe a line of filling along one edge, then fold the dough over and press down gently to seal, making sure to remove any air bubbles. Use a fluted cutter or knife to divide into individual agnolotti. Seal the edges well to avoid breakage while boiling.

Want more homemade dough tips? Don’t miss our in-depth guide in Soft Sourdough Sandwich Bread where we explain dough elasticity tricks that also apply to pasta.

Crafting the Sage Brown Butter Sauce

How to brown butter without burning it

Use a stainless steel or light-colored pan so you can monitor the color changes. Melt unsalted butter over medium heat and let it bubble. Add fresh sage leaves and swirl gently. Once the butter turns golden and smells nutty, remove it from the heat. This whole process takes about 4–5 minutes.

Flavoring with sage and optional chili flakes

Sage is the classic match for pumpkin agnolotti, but you can customize it with crushed red chili flakes or a few drops of lemon juice for brightness. Let the sage crisp slightly in the butter for extra flavor and texture.

Looking for inspiration? Try this buttery magic technique from our Brown Sugar Rum Baked Ham and discover how aromatics change a dish’s entire personality.

Cooking & Plating Like a Chef

Boiling tips for fresh pasta

Bring a large pot of salted water to a rolling boil. Drop in your agnolotti and cook until they float—about 4 to 5 minutes. Stir gently to prevent sticking and scoop out with a slotted spoon to avoid tearing.

Garnishing with roasted slices and balsamic glaze

Plate your dish with a few extra roasted pumpkin slices for presentation. Top with agnolotti, then spoon the sage brown butter generously over everything. A final drizzle of balsamic glaze cuts through the richness, and a shower of parmesan adds savory contrast. Serve immediately.

For a dramatic yet elegant fall meal, pair it with our Maple Roasted Carrots with Cranberries—it’s a perfect match of colors, textures, and seasonal flavors.

Recipe Variations You’ll Love

Butternut squash or sweet potato filling

No pumpkin? No problem. Butternut squash or even sweet potato delivers similar sweetness and texture. These can be roasted and pureed the same way as pumpkin and substituted in equal amounts.

Vegan and gluten-free adaptations

Swap regular ricotta for almond-based or cashew ricotta, and use plant-based butter. For the dough, choose a gluten-free 1:1 flour mix with xanthan gum. The texture might vary slightly, but the flavor will still be rich and comforting.

Need more plant-based inspiration? Discover great ideas like our Healthy Pumpkin Oat Cookies—delicious proof that healthy can still be indulgent.

Pairing Ideas for a Complete Meal

Appetizer and side dish ideas

Start with a crisp salad featuring arugula, pears, and walnuts in a lemon vinaigrette. Roasted Brussels sprouts or crispy smashed potatoes add balance and crunch. Want a cozy touch? Serve a bowl of Cozy Fall Potato Soup on the side.

Best wines to serve with agnolotti

A dry white wine like Chardonnay or a light red like Pinot Noir pairs beautifully with this dish. Their acidity cuts through the richness of the butter and ricotta while complementing the sweet pumpkin notes.

Common Mistakes to Avoid with Homemade Agnolotti

Overfilling, under-sealing, and pasta dough errors

One of the most common pitfalls is overfilling the agnolotti, which leads to bursting during cooking. A small amount of filling goes a long way. When sealing, press firmly and eliminate air pockets to prevent tearing. Also, be sure the pasta dough isn’t too thick or too dry—this can make it difficult to fold or cook evenly.

Troubleshooting torn or leaky agnolotti

If your agnolotti tear while boiling, chances are the dough was too dry, or the seal was weak. Next time, brush the edges lightly with water before sealing. If a few do tear, don’t worry—the filling will still add flavor to the butter sauce.

FAQs About Roast Pumpkin Agnolotti

Can you freeze pumpkin agnolotti?

Yes, Roast Pumpkin Agnolotti freezes beautifully. Just place them in a single layer on a tray until frozen solid, then transfer to a sealed container. When ready to serve, boil directly from frozen—just add 1 minute to the cooking time.

What sauces go well with agnolotti?

Besides sage brown butter, agnolotti pairs well with creamy Alfredo, white wine sauces, or light tomato-based sauces. Just avoid anything too overpowering, as the pumpkin filling is delicate and sweet.

What is the difference between ravioli and agnolotti?

Agnolotti are smaller and typically folded from a single sheet of pasta, unlike ravioli, which are often made with two sheets pressed together. Agnolotti also tend to have smoother, curved edges—perfect for a more refined presentation.

How do I prevent agnolotti from sticking while cooking?

Use a large pot with plenty of water, salt it well, and stir gently right after adding the pasta. Don’t overcrowd the pot—cook in batches if needed. A drizzle of olive oil in the cooking water can help, though proper stirring is more effective.

Final Thoughts on Making Roast Pumpkin Agnolotti

Why this recipe is worth the effort

While Roast Pumpkin Agnolotti might look intricate, it’s well worth every step. The flavors are layered, the textures delightful, and the satisfaction of making pasta from scratch is unbeatable. Plus, it’s a dish that transforms humble fall ingredients into something truly special.

Encouragement to make it your own

Feel free to experiment with fillings, sauces, or plating ideas. Cooking is a creative journey, and this recipe is a perfect canvas. Your dinner guests—or even just your family—will be wowed by what you’ve made. Try it once, and you might just find yourself making it every autumn.

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