Butternut Squash Agnolotti Recipe

Make dough

On a clean work surface or in a large bowl, mound the all-purpose and semolina flours and make a well. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inside of the well until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1 tbs flour; if too dry, wet hands and continue kneading. Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes to relax the gluten.

Roast or steam squash

Preheat oven to 400°F (200°C) if roasting. Toss cubed butternut squash with 1 tbs olive oil, season lightly with salt and pepper. Roast on a sheet pan for 25–30 minutes until very tender and lightly caramelized. Alternatively, steam or simmer the squash until very soft, then drain.

Caramelize onion

While squash cooks, heat 1 tbs unsalted butter plus 1 tbs olive oil in a medium skillet over medium-low heat. Add sliced onion and a pinch of salt. Cook slowly, stirring occasionally, about 20–25 minutes, until deep golden and caramelized. During the last 1 minute add minced garlic, cook until fragrant, then remove from heat.

Combine filling

When squash is tender, transfer to a bowl and mash with a fork or food mill until smooth but not watery. Stir in caramelized onions and any cooking juices, ricotta, 1/2 cup grated parmesan, chopped sage, nutmeg, salt and pepper. Taste and adjust seasoning. If mixture is too loose, refrigerate 20 minutes to firm up, or add 1–2 tbs more parmesan or a tablespoon of breadcrumbs to tighten.

Toss halved cherry tomatoes with 1 tbs olive oil, 1/4 tsp salt and a pinch of pepper. Let sit at room temperature to macerate while you form and cook the agnolotti. These will be warmed slightly in the sauce at the end.

Divide rested pasta dough into 4 pieces. Work with one piece at a time and keep others covered. Flatten piece with your hands and pass through a pasta roller on the widest setting, fold once and roll again. Gradually reduce the roller setting to produce sheets about 1.5–2 mm thick (or setting 5–6 on most machines). If rolling by hand, roll as thin as possible.

Dust pasta sheets lightly with flour or semolina. Place teaspoon-sized mounds (about 8–10 g each) of the filling spaced 1.5–2 inches apart along the sheet. Brush a little water or beaten egg around the filling to help seal. Fold the sheet over to cover the filling, press gently between mounds to expel air and seal, then cut between mounds with a pastry wheel or knife to make pillows. Press the seam edges with a fork or roll the edges to seal. Arrange agnolotti on a floured tray, not touching, until ready to cook.

Bring a large pot of water to a rolling boil and add 1 tbs coarse salt. Add agnolotti in batches (do not overcrowd) and cook for 2–4 minutes depending on thickness; fresh pasta will float to the top when done. Use a slotted spoon to transfer cooked agnolotti directly to the brown butter sauce pan to finish.

Prepare sauce

In a wide skillet over medium heat, melt 6 tbs unsalted butter. Swirl occasionally; after 4–6 minutes the butter will foam, then the milk solids will brown and give a nutty aroma. Watch closely to avoid burning. When butter is fragrant and amber-brown, remove from heat and immediately add sage leaves (they will sizzle and crisp). Stir in 1/2 tbs lemon juice, and season with 1/8 tsp salt and 1/8 tsp pepper.

Return skillet to low heat and add the cooked agnolotti and any juices collected from the pasta. Gently toss to coat, warming the agnolotti for 1 minute so filling and pasta absorb the sauce. Add halved tomatoes and toss once just to warm them — do not overcook.

Remove from heat, sprinkle 1/4 cup grated parmesan over the pasta, toss gently, and taste for final seasoning. If sauce feels too rich, add up to 1 tbs pasta cooking water to loosen slightly.

Divide agnolotti among warm plates. Spoon any remaining brown butter and crisp sage over each portion. Garnish with extra grated parmesan and a few extra torn sage leaves if desired. Serve immediately.