Jul 13 2026
Restaurants›David's Restaurant›Butternut Squash, Apple + Ricotta Agnolotti Recipe

Butternut Squash, Apple + Ricotta Agnolotti Recipe

Inspired by David's Restaurant
Time2h
Serves4

Brulée, Pepper bacon and kale with brown butter nage

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Ingredients

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Pasta Dough

Filling

Brown Butter Nage

Method

Pasta Dough

  1. 1

    Make the Dough

    In a bowl, mix flour and salt. Create a well in the center and add eggs. Gradually mix until a dough forms. Knead on a floured surface for 10 minutes, wrap in plastic, and let it rest for 30 minutes.

Filling

  1. 2

    Prepare the Filling

    Steam or roast the butternut squash until tender. In a bowl, combine the squash, apple, ricotta, nutmeg, salt, and pepper. Mash until smooth.

Assemble Agnolotti

  1. 3

    Form the Agnolotti

    Roll out the pasta dough thinly. Cut into squares, add a teaspoon of filling in the center, fold over and seal the edges with a fork. Repeat until all dough and filling are used.

Brown Butter Nage

  1. 4

    Make the Brown Butter Nage

    In a pan, melt the butter over medium heat until it turns golden brown. Add the chopped kale and sauté until wilted. Stir in the crumbled bacon and chicken broth, and let simmer for 5 minutes.

Cook Agnolotti

  1. 5

    Cook the Agnolotti

    Bring a pot of salted water to a boil. Cook the agnolotti until they float, about 3-4 minutes. Drain and add to the brown butter nage.

Serve

  1. 6

    Plate the Dish

    Serve the agnolotti topped with the brown butter nage, kale, and crumbled bacon.

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