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.

American Elm's Butternut Squash-Stuffed Agnolotti
Photo by Connor Stehr.

“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


Pasta Dough
  • cup  00 flour
  • 1 whole egg (large)
  • 2 egg yolks
  • 1  butternut squash (medium size)
  • cups  ricotta
  • ¼ cup  pecorino
  • 1 whole orange
  • 4 Tbsp. butter
  • 1/2 cup hazelnuts
  • 1 bunch sage


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
- Advertisement -