Acorn Squash Agnolotti

Prep Time

Cook Time

Servings

Equipment

Ingredients

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

Instructions

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

Bread

Acorn Squash Agnolotti

Prep Time

Cook Time

Servings

*Makes 36 Agnolotti

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Acorn Squash Agnolotti

by Jessica Rosetti //

August 25, 2024

Equipment

Ingredients

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

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.

Get to know me

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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!