American Elm’s Butternut Squash-Stuffed Agnolotti Recipe

For a hearty dish bursting with the tastes of the season, we asked American Elm to share the recipe for its butternut squash-stuffed agnolotti.

“Stuffed pasta is a true labor of love, and when you eat this dish you feel the love and comfort of the fall.”—chef Daniel Mangin, American El

Butternut Squash-Stuffed Agnolotti

Course Main Course

Cuisine Italian

Servings 3

Ingredients

Pasta Dough

• 1¼ cup  00 flour
• 1 whole egg (large)
• 2 egg yolks

Filling

• 1  butternut squash (medium size)
• 1½ cups  ricotta
• ¼ cup  pecorino

Sauce

• 1 whole orange
• 4 Tbsp. butter
• 1/2 cup hazelnuts
• 1 bunch sage

Directions

Pasta Dough

• Make a volcano with your flour, add one egg and two egg yolks to the crater.
• Mix yolk with a fork until eggs look like uncooked scrambled eggs. Incorporate flour and egg mixture and softly knead until flour is completely incorporated.
• Wrap in a towel and place in the fridge for a minimum 2 hours.
• Roll with a pin or pasta sheeter.

Butternut Squash Filling

• Cut butternut squash in half.
• Lather inside with oil.
• Place face down on cookie sheet.
• Bake 350° for 45 minutes.
• Gut squash and place in bowl.
• Mash together with ricotta and pecorino.
• Place into piping bag.

Stuffed Agnolotti

• Roll out sheets of pasta.
• Cut strips 12 inches long and 3 inches wide.
• Use piping bag to spread line of filing on one side of strip.
• Roll the pasta sheet over the filling and cut into rectangles.

Assemble the Dish

• Place 3 Tbsp. of butter into a sauce pan, add hazelnuts and 5–8 sage leaves.
• Toast nuts and sage until butter begins to brown, then remove from heat.
• Put agnolotti into boiling water and cook for 6–8 minutes.
• Add agnolotti to sauce pan and add ¼ cup of water.
• On high heat reduce and toss pasta until sauce begins to thicken, finish with 1 Tbsp. of butter and 1 teaspoon of orange juice.
• Place pasta in the final dish, garish with pecorino Romano, and finish with orange zest and juice.

Print Recipe