Butternut Squash Agnolottis

Ingredients

• 500 g Unbleached all-purpose flour (for the pasta dough)
• 4 pcs Whole eggs (at room temperature)
• 1 tbsp Extra virgin olive oil (for the dough)
• 1 pinch Fine salt (a pinch)
• 1 piece Butternut squash (peeled, seeded and cut into cubes (≈1 kg))
• 1 piece Onion (coarsely sliced)
• 75 g Grated Parmesan (about 3/4 cup, freshly grated)
• 60 g Breadcrumbs (about 1/2 cup, stale bread or panko)
• 1 pinch Nutmeg (freshly grated)
• 6 tbsp Unsalted butter (≈85 g, for the sauce)
• 2 pcs Shallots (finely sliced)
• 15 g Porcini mushrooms (or boletus) (fresh or rehydrated)
• 1 piece Parmesan crust (small slice for infusion)
• 240 ml Dry red wine (≈1 cup, good quality)
• 960 ml Broth (chicken or vegetable) (≈4 cups, homemade or store-bought)
• au goût to taste Salt & pepper (season the sauce and the filling)

Instructions

1. Prepare the pasta dough

   In a large bowl, combine the flour, salt, olive oil and the 4 eggs. Knead by hand or with a mixer for 2‑3 minutes until a homogeneous dough forms.

   Time: PT5M

2. Rest the dough

   Form a ball, wrap it in plastic film and let rest 30 minutes at room temperature so the dough becomes more supple and golden.

   Time: PT30M

3. Prepare the filling – roast squash and onion

   Preheat the oven to 204 °C (400 °F). Arrange the squash cubes and sliced onion on a parchment‑lined sheet, drizzle with a splash of oil, salt and pepper. Roast 45 minutes until very tender and lightly caramelized.

   Time: PT55M

   Temperature: 204°C

4. Blend the filling

   Transfer the roasted squash and onion to the food processor. Add the grated Parmesan, breadcrumbs, a pinch of nutmeg and blend until a very smooth purée forms.

   Time: PT5M

5. Cool the filling

   Spread the purée in a dish, cover and refrigerate for 1 hour so it is well chilled before placing it in a pastry bag.

   Time: PT1H

6. Roll out the dough

   Divide the dough into 3 portions. Pass each portion through the pasta machine, starting at the widest setting and gradually reducing until you obtain a very thin sheet (about 2 mm). Lightly dust with flour if the dough sticks.

   Time: PT15M

7. Prepare the pastry bag

   Fill the pastry bag with the cold filling using a nozzle about 1 cm in diameter. Refrigerate the bag for 5 minutes so it stays firm.

   Time: PT5M

8. Form the agnolottis

   On a strip of dough, place a line of filling at regular intervals. Fold the dough over itself, gently press around each mound of filling, then cut squares with a knife or pizza cutter. Seal each agnolotto by pressing the edges with fingers or a fork.

   Time: PT30M

9. Prepare the red wine and porcini sauce

   Melt the butter in a saucepan over medium heat. Add the sliced shallots and sauté for 5 minutes. Stir in the porcini mushrooms, then deglaze with the red wine. Reduce the wine by half (≈10 minutes). Add the broth, the Parmesan crust and simmer until about 250 ml of liquid remains (≈15 minutes). Remove the crust, adjust seasoning with salt and pepper.

   Time: PT32M

   Temperature: feu moyen

10. Cook the agnolottis

    Bring a large pot of salted water to a boil. Drop the agnolottis in and cook for 4 minutes until they rise to the surface and are tender. Drain gently.

    Time: PT4M

    Temperature: eau bouillante

11. Finish and plate

    Return the agnolottis to the pot, add a knob of butter and the reduced sauce. Toss gently to coat. Serve hot, sprinkled with freshly grated Parmesan and a drizzle of olive oil if desired.

    Time: PT5M

Nutrition Facts

Calories

875

Protein

20 g

Carbohydrates

100 g

Fat

35 g

Fiber

8 g