Pumpkin Agnolotti (pronounced AG-NO-LOW-TEA)
Mission Point Resort, Mackinac Island

Serves 6-8 people

Pasta Dough
2 c. Semolina Flour
¾ c. All Purpost Flour
3 ea. Whole eggs
1 Tbl Extra Virgin Olive Oil
2 tsp Kosher Salt
2/3 c. Water

1. Place all ingredients in a stand mixer with dough hook attachment
2. Turn on first speed to combine
3. Turn to second speed, mix until dough is in a ball at the end of the hook
4. Pull dough out of mixing bowl, place in a glass bowl with a touch of extra virgin
olive oil, wrapped in plastic so it doesn't dry out.
Keep refrigerated, this can be made a day ahead, the dough will need to rest.

NOTE: You can buy quality pasta sheets usually at any reputable grocery store and do not have to make from scratch

Pumpkin Agnolotti Filling
1 ea. small Pumpkin
2 Tbl Unsalted Butter
¼ cup Heavy Cream
1 tsp Fresh Sage, chopped
1 tsp Fresh Thyme, chopped
1 tsp Cinnamon
1 tsp Nutmeg
2 Tbl. Brown Sugar
1 Tbl. Kosher Salt
1 tsp White Pepper
1 ea Large Egg

1. Cut Pumpkin in half, take all seeds out with a kitchen spoon.
2. Place half of the butter, brown sugar, cinnamon, nutmeg in each half pumpkins, spread ingredients throughout the pumpkin to season evenly.
3. Roast pumpkins in a 425 degree oven for 2 hours.
4. Let cool until able to touch with your hands.
5. Remove the meat of the pumpkin from the skin, place in a stand mixer.
6. Add cream, chopped sage, chopped thyme, salt and pepper to mixture.
7. Mix on first speed to comibine ingredeints, add the egg, making sure the temperature isn't too hot or the egg will cook.
8. When completely mixed, place in a glass bowl to cool completely in refrigerator.
9. If mixture is too loose, a little cream cheese or mascarpone cheese can be used to tighten.

Making Agnolotti

All Pasta Dough
All filling
1 ea. large egg
½ c. Semolina Flour

1. Spread out half of the semolina flour on a counter top, roll out pasta dough into rectangular pieces approximately 2 inches by 2 feet.
2. Beat egg to make eggwash, paint eggwash on pasta dough.
3. Place 2 tsp. of filling in the front half of the pasta approximately an inch apart all across the pasta sheet.
4. Fold pasta sheet over, pressing sides down in between filling to make ravioli. Be sure there isn't any air trapped in the ravioli and it is sealed tight.
5. With a knife, cut in between filling and square off to finish the ravioli.
6. Dust with more semolina flour, place on wax paper lined baking pan to hold.
7. Wrap up the baking pan with ravioli, place in freezer (can be kept in refrigerator, but it is best to freeze the ravioli)

Pumpkin Agnolotti Plate (serves 8)
40 each Agnolotti
8 Tbl. Unsalted Butter
½ cup Pine nuts (toasted)
½ cup Shaved Parmesan
20 ea. Sage leaves
1 c. Basalmic Vinegar
¼ c. Dried Figs

1. In a small sauce pan, bring the basalmic vinegar to a boil on medium heat, add figs.
2. Turn heat down to medium low, let vinegar simmer .
3. When amount of vinegar is half of what you started with, take off of the stove, strain, set aside.
4. Bring a large pot of water to a boil, add plenty of salt.
5. In a separate large saute pan, add the softened butter, place burner on medium heat.
6. Butter will melt slowly, keep an eye on it. When it froths and starts to smell nutty, remove from the stove, add salt to taste and toasted pine nuts.
7. Then place the ravioli in boiling water, stir slightly so they don't stick to the bottom of the pot.
8. Let ravioli cook for 4 minutes or when they float, they are done.
9. Remove ravioli from the water with a small strainer, place in butter mixture (drain pasta well).
10. Toss the ravioli in the butter to coat.
11. To plate, place 5 agnilotti on a dinner plate, spoon a little butter over each.
12. With a spoon, drop the basalmic vinegar reduction over the agnilotti, slowly all around the plate.
13. Garnish with shaved parmesan cheese and sage leaves, serve immediately.

To find out more about how to enjoy this delicious dish at Mission Point Resort, including Fall lodging packages and Restaurant Week and other upcoming events visit

Courtesy: Mission Point Resort's Executive Chef, Keith Schockling