For the Butternut Squash Puree
- 1 small butternut squash, halved and cored
- 2 tablespoons olive oil
For the Butternut Squash Pasta Dough
- 2 cups unbleached all-purpose flour, plus more for dusting
- 1 large egg
- 2 large egg yolks
- 3 tablespoons butternut squash puree
- Cornmeal, for dusting
- Egg wash, for assembly
For the Ricotta Filling
- 4 ounces fresh ricotta
- 1/ 2 cup butternut squash puree
- pinch ground nutmeg
- 1 teaspoon lemon, freshly grated zest
- 1/ 2 cup freshly grated Parmesan cheese
- 1 large egg
- 2 teaspoons kosher salt
- Black peppercorns, freshly ground
For the Sage Pistachio Brown Butter
- 1/ 2 cup unsalted butter
- 1/ 4 cup pistachios
- 1/ 4 cup fresh sage
- 1 lemon, zested and juiced
- Parmesan, freshly grated, for serving
Preheat oven to 400˚F. Rub butternut squash halves with oil and place cut side down on baking sheet. Roast until flesh is completely softened, 45-55 minutes. Scoop out flesh and set aside.
Make the pasta dough: Combine flour, egg, egg yolks, and squash puree in the bowl of a stand mixer fitted with a paddle attachment. Mix until dough comes together, then knead on a lightly floured surface. Shape into a disc and place in a zip top bag, sealing out as much air as possible. Let rest in fridge for at least 30 minutes, or overnight if possible.
Make the filling: Combine all ingredients. Add to a pastry bag and keep chilled until using.
Roll out pasta dough: Using a pasta sheeter, run dough through crank to 5 or 6 setting, or until you can just barely see through the dough when held up against light. Lay out on a floured surface. Pipe about a tablespoon of ricotta filling 2 inches from the bottom of a sheet, spacing each ricotta piping about 2 fingers width apart. Repeat down entire sheet of pasta. Fold dough over ricotta dollops, pinching in between dollops to seal. Using a fluted pasta wheel, trim the edge of the agnolotti and separate them between pinches. Transfer to a heavily cornmeal-dusted, parchment-lined sheet tray.
Make the sage brown butter: Melt butter over medium-low heat in a wide skillet until it begins to slightly brown, about 5 minutes. At this point, add pistachios. Once butter is just shy of golden brown, add sage leaves and fry until crispy, about 1 minute. Reduce heat to low and keep warm until pasta is done.
Bring a large pot of heavily salted water to a boil. Drop agnolottis, working in batches if necessary, and cook until tender, yet firm, about 3 minutes. Reserve at least ½ cup pasta water. Add cooked agnolottis to to sage brown butter skillet. Toss with remaining lemon juice, lemon zest, grated Parmesan, and pasta water (you may not need ½ cup) until sauce is glossy. Season, to taste. Divide in bowls and serve immediately.