Directions

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1. Place all the ingredients in the Magical Butter Machine and set it for 1 hour at 130 Fahrenheit.

2. Pass the infused milk through the Magical filter.

3. Let it cool and store in fridge, labelled.

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1. In the bowl of your stand mixer, place all the ingredients, attach the hook and let it mix on low speed until it all comes together (about 10 minutes).

2. Place the dough and the crumbs onto your working bench and knead it until it comes together (about 5 min). It will look dry but keep kneading.

3. Wrap it in plastic and let it rest in the fridge for at least 30 min in your fridge.

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1. In a medium size bowl, place all the ingredients and mix until smooth.

2. Place the mix into a piping bag and in the fridge until ready.

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1. Remove the seeds from each acorn wheels.

2. Pre-heat your oven to 400F.

3. In a large stainless-steel pan on medium-high heat, place the squash wheels and season with salt and pepper.

4. Once caramelized, flip them and repeat the same process.

5. Place them on a tray lined up with parchment paper and roast them in your oven for 15 min or until tender (don’t overcook them, you don’t want them to be mush).

6. Set them aside until ready.

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1. Pre-heat your oven to 400F.

2. Cut off the end of the pumpkin and set it aside for the next step.

3. Season the inside flesh with salt and pepper and olive oil and place the pumpkin skin up on a roasting tray lined up with parchment paper.

4. Bake in the oven for 40-45 min or until soft.

5. Peel the skin off and place the flesh in your high-speed blender with the cream, butter, salt and pepper.

6. Pulse it until nice and smooth, place it in a squeeze bottle and keep it aside until ready.

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1. In a medium size stainless-steel pan, on medium heat, add the olive oil and the butter.

2. When foamy, add the pumpkin dices, garlic and thyme.

3. Season with salt and pepper.

4. Caramelize nicely and cook until soften.

5. Set it aside until ready.

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1. Cut you dough in half and roll the pasta dough down to your smallest settings on the pasta machine. Thinner the better.

2. Each half can be cut down to 2 sheets for a total of 4 sheets.

3. Pipe the ricotta mix along the bottom side of each sheet.

4. Gently fold the sheet over to cover the filling and cut out the pasta into small rectangles with a pasta wheel. Press the edges of each parcel together to seal them, then pinch them lightly to give them their classic 'pinched' shape.

5. Place them on a tray lined up with semolina and let them cure at open air for 10-20 min.

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1. For this recipe I usually use herbs going bad but alternatively you can use fresh.

2. Place all the ingredients (but salt and pepper)  into a high-speed blender and pulse it until smooth.

3. Be careful to not overheat your coulis or it may turn brown.

4. Season it with salt and pepper and place in a squeeze bottle.

5. Set it aside in your fridge until ready.

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1. Make sure your elements are warm.

2. Place a large pot of salted water on high heat and once boiling drop your agnolottis.

3. Once cooked, they will float. Skim them out of the water into a bowl. Season them with salt and pepper and add some coulis.

4. Toss them.

5. Start plating by adding a wheel of roasted acorn squash into each serving coupe plate/bowl.

6. Garnish the center with coulis and sautéed pumpkin dices.

7. Top it up with 5-6 agnolottis.

8. Add small dollops of pumpkin purée on top of each acorn squash wheels.

9. Garnish with shiso leaves, olive oil and a crack of black pepper.

10. Bon appétit!