Butternut Squash Agnolotti Recipe
Caramelized onion, tomatoes, brown butter sage sauce
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Ingredients
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Dough
Filling
Sauce
Method
Dough Preparation
Make the Dough
In a large bowl, mix flour and salt. Make a well in the center and add eggs. Mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
Prepare the Filling
Roast the butternut squash until soft. In a bowl, mash the squash and mix with ricotta, Parmesan, nutmeg, and salt. Set aside.
Agnolotti Assembly
Assemble the Agnolotti
Roll out the dough into thin sheets. Place small mounds of filling on one sheet, fold over, and press to seal. Cut into squares or desired shape.
Sauce Preparation
Make the Sauce
In a skillet, melt the butter and add sage leaves. Cook until butter turns golden brown. Add sliced onions and sauté until caramelized. Stir in cherry tomatoes and cook until soft. Season with salt and pepper.
Final Cooking
Cook the Agnolotti
Bring a pot of salted water to a boil. Cook the agnolotti for 3-4 minutes until they float. Drain and add to the sauce, tossing to coat.