Butternut Squash Agnolotti + Prawns Recipe
garlic sage cream, hazelnuts, roasted butternut squash, ricotta, crispy sage
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Ingredients
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Pasta Dough
Filling
Garlic Sage Cream Sauce
Prawns
Garnish
Method
Pasta Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine the flour and eggs. Knead until a smooth dough forms. Wrap in plastic wrap and let rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
Roast the butternut squash in a preheated oven at 400°F (200°C) for 25-30 minutes until tender. Allow to cool, then mash and mix with ricotta, salt, pepper, and nutmeg.
Pasta Assembly
- 3
Assemble the Agnolotti
Roll out the pasta dough into thin sheets. Cut into squares, fill with butternut squash mixture, and fold to seal the edges. Set aside.
Sauce Preparation
- 4
Make the Garlic Sage Cream Sauce
In a saucepan, melt butter over medium heat. Add minced garlic and sage leaves, cooking until fragrant. Stir in heavy cream and season with salt and pepper. Simmer for 5 minutes.
Prawn Preparation
- 5
Combining Ingredients
- 6
Combine Everything
Cook the agnolotti in boiling salted water for 3-4 minutes until they float. Drain and toss with the garlic sage cream sauce and cooked prawns. Serve garnished with chopped hazelnuts and crispy sage.
