This recipe is brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances.
Homemade pasta is a labor of love, but when you’re itching to get in the kitchen and make an impressive dish, these agnolottis are exactly what you should make. The pasta dough and the ricotta filling incorporate roasted butternut squash for a sweet, seasonal flavor. A nutty sage brown butter sauce takes these stuffed pastas to the next level. Don’t be shy with the Parm!
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.