Butternut Squash & Goat Cheese Agnolotti Recipe
Recipe information
Make Butternut Squash & Goat Cheese Agnolotti in just 1h 30m. Brown Butter, Toasted Hazelnuts
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Ingredients
Pasta Dough
Filling
Brown Butter Sauce
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
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