Butternut Squash Agnolotti Recipe

Preparation and Cooking

1. 1

   Prepare the Butternut Squash

   Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place cut-side down on a baking sheet. Roast for about 30-40 minutes until tender. Once cooled, scoop out the flesh and mash it in a bowl.

2. 2

   Make the Filling

   In a large bowl, combine the mashed butternut squash, ricotta cheese, chopped chestnuts, grated Pecorino Toscana, salt, and black pepper. Mix until well combined and set aside.

3. 3

   Prepare the Pasta Dough

   On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and sprinkle with a pinch of salt. Using a fork, gradually incorporate the flour into the egg until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

4. 4

   Roll Out the Dough

   After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin. Ensure the sheets are thin enough to be pliable but sturdy.

5. 5

   Fill the Agnolotti

   Using a teaspoon, place small dollops of the filling about 2 inches apart on the pasta sheets. Fold the pasta over to create a pocket and press down around each filling to seal. Cut out individual agnolotti shapes using a knife or pasta cutter.

6. 6

   Cook the Agnolotti

   Bring a large pot of salted water to a boil. Gently add the agnolotti and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

7. 7

   Prepare the Madeira Foam

   In a small saucepan, heat Madeira wine until reduced by half. Whisk in a bit of cream and bring to a gentle simmer until slightly thickened. Use a hand blender to create a foam.

8. 8

   Serve

   Plate the cooked agnolotti, drizzle with the Madeira foam, and garnish with diced prunes and additional grated Pecorino Toscana.