Butternut Squash Agnolotti
I think one pasta that fascinates me more than anything is stuffed pasta dishes, be it ravioli, tortellini, cannelloni, or stuffed shells, it’s so mouthwatering to me to have so much flavor loaded into these little pasta pockets that meld together with a sauce beautifully.
But among all of these amazing stuffed pasta dishes, there is agnolotti. Originating in Italy’s Piedmont region, agnolotti are believed to be one of Italy’s first recorded stuffed pasta dishes that date as far back as the 12th century, ravioli coming about about a century later, and are best identified by a folded pillow shape, making them living proof that sometimes great things can come in small packages.
Today, I will attempt to make some fresh agnolotti (for the first time, I might add) that I will stuff with a beautiful butternut squash filling and toss with a sage pesto sauce, making it a wonderful dish to welcome in the fall, even if you’re not a vegetarian.
Serves 4
For the Pasta:
400g (14oz) 00 flour, or all purpose flour
4 large eggs
2 tbsp extra virgin olive oil
1 medium butternut squash (2-3 pounds), peeled, cut in half, seeds removed, and cut into 1-inch cubes
2 large leeks, dark green part removed and light green part washed well and cut into thin half-moons
Vegetable oil
Salt and pepper
1/4 cup mascarpone cheese
2 tbsp gorgonzola dolce
For the Sage Pesto:
1/2 cup packed fresh sage leaves
1/2 cup packed fresh parsley leaves
1/2 cup toasted chopped walnuts, plus more for garnish
2 garlic cloves
Salt and pepper
1/2 cup extra virgin olive oil
1/2 cup finely grated Parmigiano Reggiano, plus more for topping
Preheat the oven or air fryer to 400 degrees.
Tip the flour into a food processor along with the eggs and olive oil. Pulse for about 15 seconds, or until a workable dough forms, adding a touch of water if the dough looks too dry or crumbly.
Invert the dough onto a lightly floured surface, then knead for a few minutes, or until the dough becomes smooth. Shape the dough into a disc, wrap in plastic wrap, then leave to rest for about 20 minutes.
To make the filling, toss the butternut squash and leeks in vegetable oil, salt and pepper. Spread onto a baking sheet, and roast for 15-20 minutes, or until the squash is tender. Allow it to cool.
Wash the food processor, then blend up the squash and leeks with the mascarpone and gorgonzola until smooth. Season with salt and pepper to taste, then load into a piping bag fitted with a small round tip.
Cut the pasta dough into quarters, then use a rolling pin or pasta roller to roll the pasta into long, thin sheets, thin enough that you can almost see through them under direct light.
To fill, lay a pasta sheet in front of you, then pipe a 1/2-inch thick line of filling going along the center of the pasta. Fold the pasta over the filling, and use your fingers to squish the two halves of dough together to create a tight seal. Use your fingers to pinch the filled side of the pasta together to create 1-inch pockets. Take a fluted ravioli cutter and trim off the excess pasta along the side opposite of the filling, then cut into pieces along each pinched side.
(I suppose I didn’t explain it well, so you can check out Joe Sasto’s video on how to fill agnolotti to get an idea of what to do)
To make the sage pesto, wash out the food processor again and blend up the sage, parsley, walnuts, garlic, and a pinch of salt and pepper until finely chopped. With the food processor running, slowly drizzle in the olive oil until you get a thick paste. Blend in the grated cheese, then season with salt and pepper to taste.
To cook, heat a wide saucepan of water to a simmer. Add a big pinch of salt, then lower the agnolotti into the water. Cook the agnolotti for about 3 minutes, or until they float to the water’s surface, then reserve 1/2 cup of pasta water and drain. Toss the agnolotti with the sage pesto and enough pasta water to loosen the pesto to a coating consistency.
Pile your agnolotti high onto plates, then top with more walnuts and grated cheese.
