Butternut Squash Agnolotti Recipe

Make the dough

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Whisk together the eggs, egg yolk, salt, and olive oil in a small bowl. Pour the egg mixture into the flour well. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms.

Knead and rest

Knead the dough by hand for 8–10 minutes until smooth and elastic, adding up to 1 tablespoon water if it feels dry. Form into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes while you make the filling (up to 2 hours).

Roast the squash

Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, a pinch of salt and pepper. Spread on a rimmed baking sheet and roast until tender and beginning to brown, about 25–30 minutes. Let cool slightly.

Sauté aromatics

While squash roasts, melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add the minced shallot and cook until translucent, 2–3 minutes. Add the crushed garlic and 4 of the chopped sage leaves; cook 30–45 seconds until fragrant. Remove from heat.

Combine and season

Place the roasted squash in a food processor with the sautéed shallot-sage mixture, ricotta, grated Parmigiano-Reggiano, 1/4 cup crumbled ricotta salata, nutmeg, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Pulse until a smooth but slightly textured filling forms. Taste and adjust seasoning. Transfer filling to a bowl and refrigerate until cool (15–20 minutes).

Roll the pasta

Divide dough into 4 pieces. Keeping unused pieces wrapped, flatten one piece and run through a pasta machine at the widest setting a few times, folding once between passes, then progressively thin the dough to the second-to-last setting (or to about 1.5–2 mm thickness). Dust with semolina or flour as needed to prevent sticking.

Portion filling

Spoon the cooled filling into a piping bag or use a teaspoon. Place 1-teaspoon mounds of filling spaced about 1.5 inches apart in rows along the sheet of pasta.

Form agnolotti

Lightly brush water or beaten egg along the edges and between filling mounds. Fold the pasta sheet over to cover, pressing gently to seal around each mound and push out air pockets. Use a fluted pastry wheel or sharp knife to cut rectangles, then fold each rectangle around the filling to form classic agnolotti pockets, sealing edges tightly. Press seams to ensure they are closed. Repeat with remaining dough and filling.

Dry briefly

Place assembled agnolotti on a floured baking sheet in a single layer and let rest at room temperature for 20–30 minutes to dry slightly before cooking.

Cook agnolotti

Bring a large pot of salted water to a rapid simmer (about 4–6 quarts water, 1–2 tablespoons salt). Cook agnolotti in batches for 2–3 minutes or until they float and the pasta is tender. Use a slotted spoon to transfer to the sauce pan.

Make sage brown butter

While the first batch cooks, melt 6 tablespoons unsalted butter in a wide sauté pan over medium heat. Add the 20 sage leaves and cook, swirling occasionally, until the butter foams and the milk solids turn golden brown and nutty (about 3–5 minutes). Be careful not to burn. Remove from heat, reserve a few crispy sage leaves for garnish. Stir in the lemon juice and a bit of zest (about 1/2 teaspoon zest), a pinch of coarse sea salt, and 1/4 teaspoon black pepper.

Finish pasta in sauce

Add the cooked agnolotti to the brown butter pan and gently toss or swirl for 1 minute to coat. If sauce seems tight, add 1–2 tablespoons of the reserved pasta cooking water to loosen and gently toss.

Serve

Divide agnolotti among warm plates. Spoon remaining sage brown butter over the top. Sprinkle with crumbled ricotta salata, reserved crispy sage leaves, toasted pine nuts (if using), a little extra Parmigiano if desired, and finish with a light grating of lemon zest. Serve immediately.