1 lb of fresh Pasta dough for ravioli
1 lb raw pumpkin
2 tbsp Dijon mustard
2 delicious apples, peeled
1 tbsp crushed amaretto cookies
8 oz fresh fennel stalks
Sea salt and freshly ground black pepper
1 cup extra virgin olive oil
4 oz freshly grated Parmesan cheese
2 quarts water
1 medium white onion, julienned
Calories: 460 kcal
Protein: 14 g
Carbohydrates: 55 g
Fat: 22 g
Saturated Fat: 4 g
Fiber: 6 g
Sodium: 380 mg
Peel and roast the pumpkin wrapped in foil at 350°F for 35 minutes. Meanwhile, cook the apples in a covered saucepan over low heat for about 1 hour, stirring until soft.
Combine roasted pumpkin with mashed apples, Dijon mustard, crushed amaretto cookies, Parmesan, salt, pepper, and a drizzle of olive oil to create the filling.
Roll the pasta dough into thin sheets (0.5 mm), cut into squares, and fill with the pumpkin mixture. Seal the edges with egg wash and form agnolotti. Rest on a parchment-lined tray sprinkled with semolina.
In a pot, boil fennel stalks and onion in water. Blend the mixture, strain, and simmer to clarify. Season the broth.
Cook agnolotti in the fennel consommé until tender. Serve topped with shaved fennel, Parmesan, and a drizzle of olive oil.
Wine pairing: Masciarelli Montepulciano d'Abruzzo 2019 
