Agnolotti Di Zucca Recipe

Preparation and Cooking

1. 1

   Prepare the Filling

   Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast in the preheated oven for 30-40 minutes until tender. Once cool, scoop out the flesh and mash it in a bowl. Mix in ricotta cheese, parmesan, nutmeg, salt, and black pepper until well combined.

2. 2

   Make the Dough

   On a clean surface, mound the flour and make a well in the center. Add the egg into the well. Gradually incorporate the flour into the egg using a fork until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

3. 3

   Form the Agnolotti

   Roll out the dough into thin sheets using a pasta machine or a rolling pin. Cut the sheets into squares (about 3 inches). Place a teaspoon of the butternut squash filling in the center of each square. Fold the dough over to form a triangle and press the edges to seal, ensuring no air is trapped inside. Trim excess dough if necessary.

4. 4

   Cook the Agnolotti

   Bring a large pot of salted water to a boil. Add the agnolotti and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.

5. 5

   Prepare the Brown Butter Sauce

   In a skillet, melt 1/2 cup of unsalted butter over medium heat. Add fresh sage leaves and cook until the butter turns golden brown and has a nutty aroma. Be careful not to burn it.

6. 6

   Serve

   Toss the cooked agnolotti in the brown butter sauce to coat. Serve hot, garnished with crumbled amaretti cookies on top.