*Makes 36 Agnolotti
Acorn Squash Agnolotti
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Equipment
Pasta Dough:
- 375 g flour
- 25 semolina flour
- 4 eggs
- 2 TBSP olive oil
Filling:
- 1 acorn squash roasted and flesh removed
- 3/4 cup ricotta cheese
- 1/3 cup parmesan cheese grated
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp fresh thyme
- Zest of one lemon
Sauce:
- Pinch of saffron threads about ½ teaspoon
- 1/3 cup hot water
- 1/3 cup dry white wine
- 3 tablespoons cold unsalted butter divided
- 1/3 cup heavy cream
- ½ tsp salt
Pasta Dough:
- 750 g flour
- 50 semolina flour
- 8 eggs
- 4 TBSP olive oil
Filling:
- 2 acorn squash roasted and flesh removed
- 1.5 cup ricotta cheese
- 0.67 cup parmesan cheese grated
- 1 tsp salt
- 1 tsp pepper
- 0.5 tsp fresh thyme
- Zest of one lemon
Sauce:
- Pinch of saffron threads about ½ teaspoon
- 0.67 cup hot water
- 0.67 cup dry white wine
- 6 tablespoons cold unsalted butter divided
- 0.67 cup heavy cream
- 1 tsp salt
Pasta Dough:
- 1125 g flour
- 75 semolina flour
- 12 eggs
- 6 TBSP olive oil
Filling:
- 3 acorn squash roasted and flesh removed
- 2.25 cup ricotta cheese
- 1 cup parmesan cheese grated
- 1.5 tsp salt
- 1.5 tsp pepper
- 0.75 tsp fresh thyme
- Zest of one lemon
Sauce:
- Pinch of saffron threads about ½ teaspoon
- 1 cup hot water
- 1 cup dry white wine
- 9 tablespoons cold unsalted butter divided
- 1 cup heavy cream
- 1.5 tsp salt
Intstructions
- Make the pasta dough my adding flour and salt to a bowl. Make a well in the center of the bowl and add eggs and olive oil. Use a fork to mix until dough comes together, then turn onto a work surface. Knead dough for 8-10 minutes, until a smooth ball forms. Cover with bowl or plastic wrap and let rest for ½ hour at room temperature.
- Roast acorn squash by cutting in half and removing seeds. Lightly coat in olive oil and bake at 375 for 25 minutes. Let cool, spoon out filling. In a food processor, add squash, cheese and seasoning. Pulse until smooth. Transfer mixture to a piping bag.
- Once the dough has hydrated and the filling is ready, cut the pasta into five pieces. Keep all but the piece you are working on covered, so it doesn't dry out.
- Roll out the pasta into long, thin rectangles. On my pasta roller, I roll to setting 7, which is two settings away from the thinnest.
- Pipe a teaspoon of filling at intervals on the pasta sheet. Remember you are folding over this sheet, so put the filling about halfway down the sheet. Fold the sheet over the filling. Using the thumb and forefinger of both hands, pinch the pasta over the filling to seal, pushing out all the air.
- Use a ravioli cutter to even out the edge of the whole sheet where the top and bottom come together. Discard that little bit of pasta. Use the same ravioli roller to separate each agnolotto. Set them on a baking sheet dusted with semolina flour or corn meal. Repeat with the remaining dough.
- Bring a large pot of water to a boil and add enough salt to make the water taste salty. Boil the agnolotti until they float, and then 1 minute more.
- Pinch the saffron threads, or use a mortar and pestle to lightly crush. Add hot water and set aside.
- Meanwhile, heat butter in a frying pan. Add the wine, saffron liquid, heavy cream and salt. Heat until warm, careful not to burn the cream. When the agnolotti are cooked, move them to this pan, toss to coat.
- Serve immediately
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
Acorn Squash Agnolotti
Real results from real customers
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