Pumpkin Pansotti with Brown Butter Sage Sauce

Autumn flavors meet refined Italian cuisine in this Pumpkin Pansotti with Brown Butter Sage Sauce recipe—perfect for entertaining or enjoying a cozy night at home. Inspired by the elevated dining experiences at Sanctuary MiMo, this dish combines delicate handmade pasta, creamy pumpkin filling, and a nutty brown butter sauce for a truly memorable meal.

Ingredients for Pumpkin Pansotti

Pasta Dough

• 2 cups (250 g) all-purpose or “00” flour

• 10–12 large egg yolks (start with 10, add another if needed)

• 1 Tbsp olive oil

• ½ tsp kosher salt

Pumpkin Filling

• 1 ½ cups (350 g) roasted pumpkin purée

• ½ cup (120 g) ricotta cheese, drained

• ¼ cup (25 g) finely grated Parmesan

• 1 egg yolk

• ½ tsp freshly grated nutmeg

• Salt and black pepper, to taste

Brown Butter Sage Sauce

• 6 Tbsp (85 g) unsalted butter

• 10–12 fresh sage leaves

• ¼ cup (25 g) grated Parmesan

• Aged balsamic vinegar

• Crushed amaretti cookies

Instructions

1. Make the Pasta Dough

On a clean work surface or in a bowl, mound the flour and create a well. Add egg yolks, olive oil, and salt to the center. Gradually incorporate the flour until a smooth dough forms. Knead for 8–10 minutes until elastic. Wrap and rest at room temperature for 30–60 minutes.

2. Prepare the Pumpkin Filling

In a bowl, combine pumpkin purée, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix until smooth, then refrigerate until ready to use.

3. Roll and Shape the Pansotti

Roll the rested dough into thin sheets (about setting #6 on a pasta machine). Cut into 3-inch squares or circles. Place a teaspoon of filling in the center of each.

• Squares: Fold corner to corner into a triangle.

• Circles: Fold into half-moons, then pinch corners together to form a triangle-like shape.

Place on a floured tray and cover with a towel.

4. Cook the Pansotti

Bring a large pot of salted water to a boil. Cook in batches for 3–4 minutes, until the pasta floats and is tender. Reserve ½ cup of the pasta water.

5. Make the Brown Butter Sage Sauce

In a skillet over medium heat, melt butter. Add sage leaves and cook until the butter turns nutty and aromatic, about 3–4 minutes. Add a splash of reserved pasta water to emulsify. Optionally, finish with a squeeze of lemon.

6. Serve and Garnish

Toss the cooked pansotti gently in the brown butter sage sauce. Plate and finish with Parmesan, crushed amaretti cookies, and a drizzle of aged balsamic vinegar.

Chef’s Tip

Roast the pumpkin with a touch of olive oil and sea salt before puréeing for richer flavor and caramelized sweetness.

Experience at Sanctuary MiMo

Elevate your dining with dishes like this at Sanctuary MiMo, where every meal blends art, flavor, and sophistication in a unique culinary journey.

For more inspiration, explore Epicurious Pumpkin Pasta Recipes for additional seasonal Italian dishes.

Call us at (305) 518-8265 | Email us at info@sanctuarymimo.com |

Visit www.sanctuarymimo.com