Fresh Homemade Agnolotti Pasta Recipe

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Agnolotti Pasta Butternut Squash Recipe

This recipe is in two parts, the dough and the fillings. If you want to swap the butternut squash for another filling – go for it! For other filling ideas, why not check out our ravioli filling recipe which can be used for Agnolotti too!

Ingredients

For the agnolotti dough:

• 1 3/4 cups all-purpose flour
• 1 large egg
• 6 large egg yolks
• 1 tbsp milk
• 1 1/2 tsp olive oil

For the pasta filling:

• ½ butternut squash (peeled, seeded, cut into ½-inch pieces)
• 1 clove of unpeeled garlic
• 1 unpeeled shallot
• ½ cup walnuts
• 3 tbsp olive oil
• 20 sage leaves (divided)
• 2 sprigs thyme
• Freshly ground pepper, Kosher salt
• 6 tbsp butter (unsalted)
• 2 tbsp sour cream, crème fraîche, or mascarpone
• 2 tbsp Parmesan (grated), plus more for serving
• 1 tsp fresh lemon juice
• Cornmeal or semolina flour
• Pinch of red pepper flakes (optional)

Instructions

Step 1: Make the Agnolotti Dough

• Mound the flour on a board and push the flour on the sides to form a circle or a well. This is where you will beat the eggs, so make sure that it is wide enough.
• Pour the egg, egg yolks, milk and oil into the well. Mix them and slowly pull the flour into the center until all of them are mixed together.
• When the dough thickens and can lift itself, knead the dough. The dough should not feel sticky, but feel moist. Knead for 10 to 15 minutes until silky smooth.
• Wrap the dough in plastic to avoid drying out. Let the dough rest for 30 minutes to 1 hour in the refrigerator.

Step 2: Roll the dough into sheets

• When the dough is rested enough, divide it into 2 pieces, dust the first one and roll into the pasta maker.
• Roll into sheets that are 30cm wide and 2mm thickness then leave to one side

Step 3: Make the Filling

• On a rimmed baking sheet, toss 4 sage leaves, red pepper flakes (optional), thyme, oil, garlic, shallot and squash. Season with salt and pepper. Cover lightly with foil. Bake in preheated oven at 425° temperature until shallot and squash are tender. Let them cool on a plate. Peel shallot and garlic once cool.
• Prepare the walnuts into baking sheet and reduce oven temperature to 350°. Toast the walnuts until golden brown (8-10minutes). Cool and chop finely then set aside.
• In a food processor purée baked squash, peeled shallot and garlic, lemon juice and mascarpone until smooth. Put on large reusable plastic bag and cut a little opening in a corner or use a pastry bag fitted with 1/4 inch tip.

Step 4: Add the Filling and Shape the Pasta

• Pipe half a teaspoon-sized dots of the mixture in 3cm intervals along the pasta. You should able to fit 5 dots in a pasta sheet.
• Carefully fold the pasta and push down to seal. Use cutter to cut the excess pasta. Pinch between the fillings with your fingers to create pockets and seal it.
• Make a flap by folding the pasta forward and to separate each pocket and in fluted effect, use a pasta wheel. Place each Agnolotti in a cornmeal-dusted tray.

Step 5: Cooking

• In a medium pan, heat the butter over a medium heat. Swirl the pan often to form butter foams and until it browns (4-5 minutes). Turn off the heat and stir the rest of the sage leaves.
• Boil salted water in a large pan with Agnolotti for 2-3 minutes (stir occasionally), drain and toss to the pan with browned butter. Add 1/2 cup of pasta water. Cook over a medium high heat, toss until fully coated and sauce has thickened (2-3 minutes). Season with salt.
• Drain and serve, topped with walnuts and grated Parmesan.

Bon appetit!

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Tips

• If you have a hectic schedule, you can make Agnolotti up to 3 months ahead. Freeze it first on a tray, then transfer to resealable bag and keep frozen.
• The best way to cook frozen Agnolotti is to simply toss it into boiling water without waiting for it to defrost. It takes 10-12 minutes to cook.

If you have any questions about making your own pasta, or want to share your experiences and top tips, feel free to leave a comment below, I’d love to hear from you!