Name: Pumpkin Agnolotti
Ingredients: 2 c Semolina flour; 1 c All-purpose flour; 1 ts Salt; 10 Eggs; 1 ts Oil; 1/2 c Butter; 5 c Pumpkin puree; (see note); 1/2 c Mascapone cheese; 2 tb Chopped fresh sage; Salt and pepper; Water

It is possible to endure in this life but to do it in a self-righteous, resentful survivor-spirit that is self-pitying and angry at those who do not shoulder the burden with you while being inwardly proud of your grit. Instead of the fruit of the Spirit, there is bitterness and joylessness. In truth, God may not consider this kind of life to be one of endurance, and certainly not one of “great endurance” (2 Cor. 6:4). Paul endured with the inner graces of the Spirit. Sweet endurance is what the Scripture here enjoins… Sweet in-Spirited endurance testiﬁes to the reality of Christ and that He is worth our trust and service.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Dujour12	6	servings

INGREDIENTS

2	c	Semolina flour
1	c	All-purpose flour
1	ts	Salt
10		Eggs
1	ts	Oil
1/2	c	Butter
5	c	Pumpkin puree; (see note)
1/2	c	Mascapone cheese
2	tb	Chopped fresh sage
		Salt and pepper
		Water

INSTRUCTIONS

In large bowl combine flours and salt. Make a well and place 4 eggs and oil
in it. Carefully combine the wet and dry ingredients. Knead dough. Continue
kneading until dough pulls away from the bowl easily and forms a ball. Set
aside. In saute pan melt butter and cook until it turns brown. Remove from
heat and allow to cool. Once cool, add pumpkin puree, mascapone cheese,
sage, salt and pepper. Mix well. Roll out pasta dough very thin. Using a
round 4-inch cookie cutter cut out about 40 Agnolotti. Beat remaining eggs
to create egg wash. Working in batches brush 6 pieces of pasta with egg
wash. Place 1 tablespoon filling in center of pasta then fold over to
create a semi-circle shape. Press edges to seal. Bring two large pots of
water to a boil Boil Agnolotti for about 3 to 4 minutes. Serve.
Note: Preheat oven to 200 degrees. Cut pumpkin in half and remove seeds and
pulp. Place halves in oven a bake for 5 to 7 hours. Pumpkins are ready with
most of the liquid has evaporated. Peel skin away and puree in a food
processor until smooth.
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