Butternut Squash Agnolotti with Brown Butter and Sage Sauce
By Tested and perfected in the Sur la Table kitchen
Butternut Squash Agnolotti with Brown Butter and Sage Sauce
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
4 to 6 servings (about 1 1/2 pounds)
This type of ravioli is called agnolotti and is a specialty of Piedmont. Instead of being made from two squares of pasta, they are made from one piece folded in half. The pasta sheet may be circular or rectangular. To save time you can substitute acorn squash, sugar pumpkins, or canned pumpkin.
1 recipe Fresh Pasta Dough, rolled into thin sheets, (second thinnest setting on pasta machine) and covered with plastic (recipe included)
Semolina flour, for dusting work surfaces and pasta
Filling:
1 medium (2 pound) butternut squash, trimmed, cut in half, seeded
2 tablespoons unsalted butter
2 tablespoons minced shallot
1 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
Sea salt and freshly ground black pepper
Sauce:
1 stick (4 ounces) unsalted butter
2 tablespoons sherry vinegar
2 tablespoons coarsely chopped fresh sage
Sea salt and freshly ground black pepper
1 recipe Fresh Pasta Dough, rolled into thin sheets, (second thinnest setting on pasta machine) and covered with plastic (recipe included)
Semolina flour, for dusting work surfaces and pasta
Filling:
1 medium (2 pound) butternut squash, trimmed, cut in half, seeded
2 tablespoons unsalted butter
2 tablespoons minced shallot
1 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
Sea salt and freshly ground black pepper
Sauce:
1 stick (4 ounces) unsalted butter
2 tablespoons sherry vinegar
2 tablespoons coarsely chopped fresh sage
Sea salt and freshly ground black pepper
Preheat oven to 400°F.
1. To prepare the filling: Place a rack in the center of the oven. Arrange butternut squash, cut side down, on a parchment-lined rimmed baking sheet. Roast in the oven until the butternut squash is tender when pierced with a paring knife, 45 to 50 minutes. Remove from oven and allow it to cool. Using a spoon, scrape the roasted butternut squash flesh into a potato ricer and rice the butternut squash into a large bowl.
2. To a small skillet set over medium heat, add butter. When foaming subsides, add shallots and cook, stirring frequently until soft, 2 to 3 minutes. Add sautéed shallots and grated Parmesan cheese to the roasted butternut squash; stir well to combine. Taste and adjust seasoning with salt and pepper. Transfer the filling to a pastry bag fitted with a 1/2-inch round tip.
3. To form the agnolotti: Place one pasta sheet on a work surface horizontally. Using a pastry brush, lightly brush the pasta sheet with water. Pipe dots of filling spaced 1/2-inch apart across the pasta sheet, starting 1 inch from the top of the pasta sheet and leaving enough pasta at the top to fold over the filling. Fold the pasta over to cover the filling, forming a tube. Using a fluted pasta cutter, a pizza cutter, or a sharp knife cut the filled tube of pasta away from the rest of the sheet, making sure to keep the sealed strip intact. Using your thumbs and index fingers, pinch the tube of filled pasta into equal sized portions creating a seal between the pockets of filling. Using the fluted pasta cutter, a pizza cutter, or a sharp knife, separate the sections, repeat with the remaining pasta sheets and filling.
4. To prepare the sauce: To a large skillet set over medium-high heat, add butter, cook, whisking occasionally until the milk solids turn golden brown and the butter takes on a nutty aroma. Whisk in sherry vinegar and sage; taste and adjust seasoning with salt and pepper.
5. To cook the agnolotti: Heat a large pot of water over high heat until boiling. Generously season the water with salt. Add the agnolotti and cook until the pasta is al dente, and the filling is heated through, about 4 minutes. Reserve 1/4 cup of pasta water to use later if needed. Using a slotted spoon, transfer agnolotti to the skillet with the sauce and gently toss to coat with sauce. Transfer agnolotti and sauce to a large serving bowl, garnish with Parmesan and serve immediately
1. To prepare the filling: Place a rack in the center of the oven. Arrange butternut squash, cut side down, on a parchment-lined rimmed baking sheet. Roast in the oven until the butternut squash is tender when pierced with a paring knife, 45 to 50 minutes. Remove from oven and allow it to cool. Using a spoon, scrape the roasted butternut squash flesh into a potato ricer and rice the butternut squash into a large bowl.
2. To a small skillet set over medium heat, add butter. When foaming subsides, add shallots and cook, stirring frequently until soft, 2 to 3 minutes. Add sautéed shallots and grated Parmesan cheese to the roasted butternut squash; stir well to combine. Taste and adjust seasoning with salt and pepper. Transfer the filling to a pastry bag fitted with a 1/2-inch round tip.
3. To form the agnolotti: Place one pasta sheet on a work surface horizontally. Using a pastry brush, lightly brush the pasta sheet with water. Pipe dots of filling spaced 1/2-inch apart across the pasta sheet, starting 1 inch from the top of the pasta sheet and leaving enough pasta at the top to fold over the filling. Fold the pasta over to cover the filling, forming a tube. Using a fluted pasta cutter, a pizza cutter, or a sharp knife cut the filled tube of pasta away from the rest of the sheet, making sure to keep the sealed strip intact. Using your thumbs and index fingers, pinch the tube of filled pasta into equal sized portions creating a seal between the pockets of filling. Using the fluted pasta cutter, a pizza cutter, or a sharp knife, separate the sections, repeat with the remaining pasta sheets and filling.
4. To prepare the sauce: To a large skillet set over medium-high heat, add butter, cook, whisking occasionally until the milk solids turn golden brown and the butter takes on a nutty aroma. Whisk in sherry vinegar and sage; taste and adjust seasoning with salt and pepper.
5. To cook the agnolotti: Heat a large pot of water over high heat until boiling. Generously season the water with salt. Add the agnolotti and cook until the pasta is al dente, and the filling is heated through, about 4 minutes. Reserve 1/4 cup of pasta water to use later if needed. Using a slotted spoon, transfer agnolotti to the skillet with the sauce and gently toss to coat with sauce. Transfer agnolotti and sauce to a large serving bowl, garnish with Parmesan and serve immediately