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Ingredients
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Agnolotti Dough
Method
Instructions
Make the Agnolotti Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Winter Squash Filling
Roast the winter squash at 400°F (200°C) for about 30-40 minutes until tender. Scoop out the flesh and combine it in a bowl with ricotta cheese, grated Parmesan, nutmeg, and salt. Mix until smooth.
Roll Out the Dough
Divide the rested dough into four pieces. Roll out one piece at a time on a floured surface until thin (about 1/16 inch). Cut into squares or circles.
Form the Agnolotti
Place a small amount of filling (about 1 teaspoon) in the center of each square or circle. Fold the dough over and seal the edges, ensuring no air is trapped inside. Repeat with remaining dough and filling.
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 4-5 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Prepare the Brown Butter Sage Sauce
In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy. Add the sliced almonds and cook for an additional minute.