Vermont Goat Cheese Agnolotti Recipe
Local Butternut Squash, Sauce Fonduta
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Ingredients
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Agnolotti Dough
Filling
Sauce Fonduta
Method
Agnolotti Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Filling
- 3
Prepare the Filling
In a bowl, combine the Vermont goat cheese, roasted butternut squash, chopped sage, salt, and black pepper. Mix until well combined and creamy. Set aside.
Assembly
- 4
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out one piece at a time on a floured surface until very thin (about 1/16 inch thick).
- 5
Form the Agnolotti
Cut the rolled dough into squares (about 3x3 inches). Place about 1 tablespoon of the filling in the center of each square. Fold the dough over to create triangles and press the edges to seal. Trim any excess dough and seal the edges with a fork.
Sauce Fonduta
- 6
Make the Sauce
In a saucepan over medium heat, melt the butter. Add the heavy cream and bring to a simmer. Stir in the crumbled goat cheese and grated Parmesan cheese, whisking until smooth and creamy. Season with salt and black pepper to taste.
Cooking
- 7
Cook the Agnolotti
Bring a large pot of salted water to a boil. Carefully drop the agnolotti into the boiling water and cook for about 3-4 minutes, or until they float to the surface and are tender.
- 8
Serve
Using a slotted spoon, remove the agnolotti from the water and drain. Arrange them on a plate and drizzle with the sauce fonduta. Garnish with additional sage if desired.