Servings:
8
Chef notes
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
- 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
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 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 unsalted butter
- 8 sage leaves
- Kosher salt, to taste
Preparation
Butternut Squash Filling:
- Preheat the oven to 375 degrees F.
- Lightly brush the butternut squash flesh with the olive oil, season with salt and pepper and wrap each piece in aluminum foil.
- Place on a baking sheet and bake in the preheated oven for 1 hour or until very soft to the touch.
- 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.
- Add the Parmesan and mascarpone cheese and blend on medium until very smooth.
- Transfer the squash to a mixing bowl and season to taste with salt, black pepper and nutmeg.
- 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:
- Place the flour in the bowl of a stand mixer fitted with a hook attachment.
- Combine the whole eggs, egg yolk and olive oil in a small bowl.
- With the mixer on low speed, add the egg mixture slowly, allowing the flour to absorb the eggs and form a soft dough.
- 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.
- 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).
- Cut the pasta sheets into 12-inch X 3-inch sheets and lay them out onto a lightly floured work table.
- Using the pastry bag, gently run a line of the squash filling down the bottom half of each pasta sheet.
- 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.
- Now bring the top half over the bottom and run your fingers gently along the filling to create a long, tight closing.
- Using your two index fingers, press down to form agnolotti every 1 inch until you complete the pasta sheet.
- Using a pastry wheel cutter, cut a clean line right through the pasta edges crosswise to form individual pasta pillows.
- Take each pasta pillow and crimp the edges to ensure that they are closed.
- Repeat until all of the pasta is filled and formed.
- Transfer to a cookie tray lightly dusted with semolina flour and refrigerate or freeze until ready to use.
Date Brown Butter:
- In a medium saucepan, place the butter over medium heat and cook until the butter begins to bubble and foam.
- 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.
- Remove from the heat and add the vinegar, salt and a few grinds of fresh black pepper.
- Keep warm until ready to serve.
Sage Breadcrumbs:
- In a medium saucepan, place the butter over medium heat and cook until the butter begins to bubble and foam.
- 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.
- Add the sage and cook until the sage is crispy and the breadcrumbs are a golden brown. Season with salt to taste.
- Transfer the breadcrumbs to a tray to cool and store in an airtight container at room temperature.
Assembly:
- Cook the agnolotti in boiling salted water for 3- 4 minutes until tender, then remove from the water with a slotted spoon or spider.
- Place 7 or 8 pieces per serving on each serving plate.
- 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!