Butternut Squash Agnolotti with Brown Butter and Breadcrumbs
Butternut Squash Agnolotti recipe
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Rating:
3.6363637 (44 rated)
Servings:
8

These pillowy agnolotti are filled with butternut squash and topped with date brown butter, Parmesan cheese and sage breadcrumbs. They're a great first course for an elegant Thanksgiving dinner or a main course for a dinner party or date night. 

Ingredients

  • Butternut Squash Filling

    • 1 large butternut squash, split, seeds removed
    • 1 tablespoon extra virgin olive oil
    • 1/2 cup finely grated Parmesan cheese
    • 1/4 cup mascarpone cheese
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste
    • Freshly grated nutmeg, to taste
  • Egg Pasta Dough

    • 2 cups flour, preferably 00 flour
    • 1 1/2 cups semolina flour
    • 2 whole eggs, preferably organic
    • 12 egg yolks
    • 2 tablespoons extra virgin olive oil
  • Date Brown Butter

    • 8 ounces (2 sticks) unsalted butter
    • 2 tablespoons date vinegar or balsamic vinegar
    • Kosher salt, to taste
    • Fresh black pepper, to taste
  • Sage Breadcrumbs

    • 2 cups panko breadcrumbs
    • 4 tablespoons (1/2 stick) unsalted butter
    • 8 sage leaves, roughly chopped
    • Kosher salt, to taste

Preparation

Butternut Squash Filling:

  1. Preheat the oven to 375 degrees F.
  2. Lightly brush the butternut squash flesh with the olive oil, season with salt and pepper and wrap each piece in aluminum foil.
  3. Place on a baking sheet and bake in the preheated oven for 1 hour or until very soft to the touch.
  4. Remove the squash and let cool to room temperature, then remove the flesh from the skin with a kitchen spoon and transfer to a blender.
  5. Add the Parmesan and mascarpone cheese and blend on medium until very smooth.
  6. Transfer the squash to a mixing bowl and season to taste with salt, black pepper and nutmeg.
  7. Place the filling in either a pastry bag with a small tip or simply use a large sandwich bag and snip the end off with a pairing knife.

Egg Pasta Dough:

  1. Place the flour in the bowl of a stand mixer fitted with a hook attachment.
  2. Combine the whole eggs, egg yolk and olive oil in a small bowl.
  3. With the mixer on low speed, add the egg mixture slowly, allowing the flour to absorb the eggs and form a soft dough.
  4. Remove from the bowl and turn the dough onto a lightly floured work surface. Knead the dough for 5 minutes, to develop the gluten and elasticity of the dough. The pasta dough should have a smooth feel and bright yellow color. Cover with plastic film or a clean kitchen towel for 30-45 minutes to allow the dough to rest before rolling and cutting.
  5. Begin to make the agnolotti: First cut the dough in half and roll each half into 10-inch by 5-inch sheets, about 1/2-inch thick. Using either a hand crank or electric pasta machine, lightly dust the pasta sheets with flour and roll through the machine, starting at the highest number ( usually 10) and work your way down to number 2, rolling through each number setting along the way. This will yield a smooth, well developed and structured dough (giving the pasta a wonderful mouth-feel).
  6. Cut the pasta sheets into 12-inch X 3-inch sheets and lay them out onto a lightly floured work table.
  7. Using the pastry bag, gently run a line of the squash filling down the bottom half of each pasta sheet.
  8. Using a pastry brush, place a bit of water on one side of the top of each rectangle to ensure the pasta will close properly.
  9. Now bring the top half over the bottom and run your fingers gently along the filling to create a long, tight closing.
  10. Using your two index fingers, press down to form agnolotti every 1 inch until you complete the pasta sheet.
  11. Using a pastry wheel cutter, cut a clean line right through the pasta edges crosswise to form individual pasta pillows.
  12. Take each pasta pillow and crimp the edges to ensure that they are closed.
  13. Repeat until all of the pasta is filled and formed. 
  14. Transfer to a cookie tray lightly dusted with semolina flour and refrigerate or freeze until ready to use.

Date Brown Butter:

  1. In a medium saucepan, place the butter over medium heat and cook until the butter begins to bubble and foam.
  2. At this point, start to lightly whisk the butter until it achieves a nice nutty brown color, being careful to not let the butter get too dark.
  3. Remove from the heat and add the vinegar, salt and a few grinds of fresh black pepper.
  4. Keep warm until ready to serve.

Sage Breadcrumbs:

  1. In a medium saucepan, place the butter over medium heat and cook until the butter begins to bubble and foam.
  2. At this point, add the breadcrumbs and coat in the butter, cook over medium heat, stirring often, until the breadcrumbs are a light golden brown.
  3. Add the sage and cook until the sage is crispy and the breadcrumbs are a golden brown. Season with salt to taste.
  4. Transfer the breadcrumbs to a tray to cool and store in an airtight container at room temperature.

 Assembly:

  1. Cook the agnolotti in boiling salted water for 3- 4 minutes until tender, then remove from the water with a slotted spoon or spider.
  2. Place 7 or 8 pieces per serving on each serving plate.
  3. Dress the pasta pillows with a generous spoonful of the warm date brown butter. Top with freshly grated Parmesan and finish with a sprinkle of sage breadcrumbs. Serve immediately and enjoy!