Preheat oven to 400°F (200°C). Trim, halve and seed a winter squash (butternut, kabocha or similar). Cut into roughly 1–2" pieces so they roast evenly.

Arrange squash pieces cut-side down on a rimmed baking sheet lined with parchment. Roast until very tender and caramelized at the edges, about 35–50 minutes depending on size.

Scoop the flesh into a blender or food processor and purée until smooth. Measure out 2 cups of roasted squash purée and transfer to a bowl to cool. Season lightly with 1/4 to 1/2 teaspoon of the kosher salt and a few grinds of black pepper; taste and adjust (you will add more seasoning in the filling).

Place 1 cup ricotta in a fine-mesh sieve lined with cheesecloth or a clean kitchen towel set over a bowl. Refrigerate for at least 30 minutes to drain excess whey; for firmer filling drain longer up to 2 hours.

If your nuts are not already toasted: preheat a small skillet over medium heat and toast 1/4 cup hazelnuts or walnuts, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Let cool, then chop coarsely. Reserve about half the nuts to fold into the filling and the rest for garnish.

Separate 1 of the 4 eggs: reserve the yolk for the filling and keep the egg white in a small bowl for sealing the pasta later. Reserve the reserved yolk in the refrigerator until needed.

In a medium bowl, combine the 2 cups cooled roasted squash purée, the drained ricotta, 3/4 cup (approximately) of the grated Parmesan (reserve the rest for finishing), the reserved egg yolk, 1/4 to 1/2 teaspoon kosher salt (adjust to taste), 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon ground nutmeg. Stir until smooth and evenly seasoned.

Fold in half of the chopped toasted nuts for texture (reserve the remainder for garnish). Taste and adjust seasoning — the filling should be flavorful but not overly salty because the pasta water and sauce will add seasoning.

On a clean work surface, mound 2 cups all-purpose (or 00) flour and make a large well in the center. Sprinkle 1 teaspoon of the kosher salt into the flour (reserve remaining salt for finishing and/or pasta water).

Crack the remaining 3 whole eggs into the well (these are the other three eggs from the 4). Add 1 tablespoon olive oil. Using a fork, gently beat the eggs and oil while gradually incorporating flour from the inner wall of the well until a shaggy dough forms.

Bring the dough together with your hands and knead for about 8–10 minutes until smooth, elastic and slightly tacky. If the dough is sticky, add a little more flour; if too dry, wet your hands and continue kneading briefly.

Shape into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes to relax the gluten. This makes the dough easier to roll thin.

Divide the rested dough into 4 pieces. Keep pieces you are not working with wrapped to prevent drying. Lightly flour the work surface and either use a pasta machine or rolling pin to roll each piece into thin sheets (aim for about 1–1.5 mm or the 6–7 setting on a machine). Dust sheets lightly with flour to prevent sticking.

Lay one sheet on the counter. Using a teaspoon or a small piping bag, place small mounds (about 1 teaspoon) of filling spaced about 1–1.5 inches apart. Lightly brush the dough around and between filling mounds with the reserved egg white (or a little water) to help seal.

Lay a second sheet over the top and press gently around each mound to expel air and seal. Use a small round cutter or a knife to cut individual agnolotti (you can make small rectangles or rounds). Press edges firmly to seal; use a fork to crimp edges if desired. Keep finished agnolotti on a lightly floured tray, covered with a clean towel while you shape the rest.

Bring a large pot of water to a rolling boil. Add a generous pinch of kosher salt (the water should taste like sea).

Drop a few agnolotti into the water to test doneness: fresh filled pasta will float and cook quickly, about 2–4 minutes depending on thickness. Cook in batches, stirring gently to prevent sticking. Reserve 1 cup of the pasta cooking water before draining.

While the pasta cooks, melt 6 tablespoons unsalted butter in a large skillet over medium heat. When the butter foams, add 12 fresh sage leaves. Continue cooking until the butter turns golden-brown and develops a nutty aroma and the sage becomes crisp, about 3–4 minutes. Watch closely to avoid burning.

Add a splash (1–2 tablespoons) of the reserved pasta cooking water to the skillet to loosen the sauce and create a glossy emulsion. If using, add 1 teaspoon lemon juice now to brighten the sauce. Taste and adjust with a grind of black pepper.

Using a slotted spoon, transfer the cooked agnolotti directly from the pot into the skillet with the brown butter-sage sauce. Gently toss the pasta in the sauce over low heat for 1 minute so the filling and pasta pick up the butter flavor. If the sauce seems dry, add more reserved pasta water a tablespoon at a time.

Stir in the remaining grated Parmesan to coat the agnolotti, then remove from heat. Taste and adjust seasoning if needed.

Divide the agnolotti among warmed plates. Spoon any browned butter and crisp sage over the top. Sprinkle the reserved toasted nuts and additional grated Parmesan over the pasta.

Finish with a few flakes of sea salt and an extra grind of black pepper to taste. Serve immediately.

Large eggs

Grated Parmesan

Kosher salt

Black pepper

All-purpose flour (or 00 flour)

Olive oil

Roasted winter squash purée (butternut, kabocha or similar)

Ricotta (well drained)

Ground nutmeg

Unsalted butter

Fresh sage leaves

Lemon juice (optional)

Toasted hazelnuts or walnuts, chopped

Flaky sea salt

Winter Squash Agnolotti

Make Winter Squash Agnolotti Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Winter Squash Agnolotti Recipe

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