Agnolotti Recipe

Roast the Squash

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

Mix the Filling

In a bowl, combine the roasted squash, ricotta cheese, grated parmesan, nutmeg, and salt. Mix until smooth. Set aside.

Prepare the Dough

On a clean work surface, form a mound with the flour and make a well in the center. Crack the eggs into the well and add the salt. Using a fork, gradually incorporate the flour from the edges into the eggs until a dough forms. Knead the dough for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll and Cut

Divide the dough into four pieces. Roll out one piece at a time into thin sheets (about 1/16 inch thick). Cut into squares (about 2 inches each).

Fill and Seal

Place a small spoonful of filling in the center of each square. Fold the square over to form a triangle and press the edges to seal. Repeat with remaining dough and filling.

Boil the Agnolotti

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

Make the Sage Brown Butter

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter becomes golden brown and nutty, about 5-7 minutes. Season with black pepper.

Combine and Serve

Add the cooked agnolotti to the skillet with the brown butter sauce and toss gently to coat. Serve immediately, garnished with grated pecorino cheese.