Butternut Squash & Goat Cheese Agnolotti Recipe
Brown Butter, Toasted Hazelnuts
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Ingredients
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Pasta Dough
Filling
Brown Butter Sauce
Method
Pasta Dough
- 1
Make the Pasta Dough
In a large bowl, combine the flour and salt. Create a well in the center, add the eggs, and mix until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
- 2
Prepare the Filling
Preheat oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender. Once cool, scoop the flesh into a bowl, add goat cheese, nutmeg, salt, and black pepper. Mash until smooth.
Assembling Agnolotti
- 3
Fill and Cut Pasta
Roll out the pasta dough into thin sheets. Place small dollops of filling onto one sheet, spacing them about 2 inches apart. Moisten the edges with water, fold the dough over, and seal tightly. Cut into squares or circles.
Cooking Agnolotti
- 4
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Brown Butter Sauce
- 5
Serve
- 6
Serve the Dish
Plate the cooked agnolotti and drizzle with the brown butter sauce. Top with additional toasted hazelnuts if desired.
