Butternut Squash Agnolotti Recipe
With a sage brown butter sauce
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Ingredients
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Pasta Dough
Filling
Sage Brown Butter Sauce
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, combine flour and salt. Make a well in the center, add the eggs, and mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for at least 30 minutes.
Filling
- 2
Prepare the Filling
Preheat the 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 30-40 minutes until tender. Scoop out the flesh and combine in a bowl with ricotta, Parmesan, nutmeg, and salt. Mix until smooth.
Assembly
- 3
Fill the Agnolotti
Roll out the pasta dough into thin sheets. Place small mounds of filling on one sheet, about 1 inch apart. Dampen the edges with water, then fold over the dough to create pockets. Cut into squares and seal the edges.
Cooking
- 4
Cook the Agnolotti
Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 4-5 minutes until they float. Use a slotted spoon to remove and drain.
Sage Brown Butter Sauce
- 5
Serving
- 6
Serve
Toss the cooked agnolotti in the sage brown butter sauce. Serve immediately, garnished with additional Parmesan cheese and crispy sage leaves if desired.
