Winter squash agnolotti, sage brown butter, pecorino

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.

Roast the Squash

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

Mix the Filling

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.

Prepare the Dough

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).

Roll and Cut

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.

Fill and Seal

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.

Boil the Agnolotti

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.

Make the Sage Brown Butter

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

Combine and Serve

all-purpose flour

eggs

salt

winter squash (butternut or acorn)

ricotta cheese

parmesan cheese, grated

nutmeg

unsalted butter

fresh sage leaves

pecorino cheese, grated

black pepper

Agnolotti

Make Agnolotti Recipe in just 2h . Winter squash agnolotti, sage brown butter, pecorino

Agnolotti Recipe

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