Butternut Squash Agnolotti Recipe

Prepare the Butternut Squash Filling

Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender. Allow to cool slightly, then mash or blend until smooth.

Cook the Pancetta

In a skillet over medium heat, cook the diced pancetta until crispy. Remove from heat and set aside, leaving the fat in the pan.

Make the Brown Butter Sauce

In the same skillet, add the butter and sage leaves. Cook over medium heat until the butter is golden brown and fragrant, approximately 5-7 minutes. Be careful not to burn it.

Add Apple Cider and Raisins

Stir in the apple cider and golden raisins into the browned butter. Let it simmer for about 5 minutes until slightly thickened.

Cook the Agnolotti

In a large pot, bring salted water to a boil. Cook the agnolotti according to package instructions until al dente. Drain the pasta.

Combine and Serve

In the skillet with the brown butter sauce, add the cooked agnolotti and crispy pancetta. Toss gently to coat. Serve warm, garnished with additional sage if desired.