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
- 1¼ cup 00 flour
- 1 whole egg (large)
- 2 egg yolks
- 1 butternut squash (medium size)
- 1½ cups ricotta
- ¼ cup pecorino
- 1 whole orange
- 4 Tbsp. butter
- 1/2 cup hazelnuts
- 1 bunch sagePrint Recipe
- 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.
- 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.