Agnolotti Recipe
Recipe information
Make Agnolotti in just 2h . Winter squash agnolotti, sage brown butter, pecorino
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Ingredients
Agnolotti Dough
Filling
Sage Brown Butter Sauce
Prepare the Filling
1. 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.
2. Mix the Filling
In a bowl, combine the roasted squash, ricotta cheese, grated parmesan, nutmeg, and salt. Mix until smooth. Set aside.
Make the Agnolotti Dough
3. 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.
Form the Agnolotti
4. 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).
5. 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.
Cook the Agnolotti
6. 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.
Prepare the Sauce
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