Koginut Squash Agnolotti Recipe
caramelized onion prune puree, madeira
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Ingredients
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Agnolotti Dough
Koginut Squash Filling
Caramelized Onion Prune Puree
Madeira Sauce
Method
Agnolotti Dough
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs using a fork until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Koginut Squash Filling
- 3
Prepare the Squash
Preheat the oven to 400°F (200°C). Cut the koginut squash in half, remove the seeds, and place cut-side down on a baking sheet. Roast for about 30-40 minutes until tender. Allow to cool slightly, then scoop out the flesh.
- 4
Make the Filling
In a bowl, combine the roasted koginut squash, ricotta cheese, Parmesan cheese, nutmeg, and salt. Mix until well combined and smooth.
Caramelized Onion Prune Puree
- 5
Caramelize the Onions
Slice the onions thinly. In a large skillet, heat the olive oil over medium heat. Add the onions and cook slowly, stirring occasionally, for about 20-25 minutes until they are golden brown and caramelized.
- 6
Make the Puree
Add the dried prunes and vegetable broth to the skillet with the caramelized onions. Simmer for about 10 minutes until the prunes are soft. Transfer to a blender and puree until smooth. Season with salt to taste.
Madeira Sauce
- 7
Prepare the Sauce
In a small saucepan, bring the Madeira wine to a simmer over medium heat. Let it reduce by half, then stir in the butter and salt. Keep warm until ready to serve.
Assembly
- 8
Assemble the Agnolotti
Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into squares. Place a small spoonful of the filling in the center of each square. Fold the dough over to create a triangle, sealing the edges with a little water. Twist the ends to form an agnolotti shape.
- 9
Cook the Agnolotti
Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
- 10
Serve
Plate the agnolotti and drizzle with the caramelized onion prune puree and Madeira sauce. Enjoy!
