CLASSIC pasta agnolotti with butternut squash filling








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Here is a great fall offering for agnolotti (ravioli), using our always favorite butternut squash. Agnolotti are Piedmont ravioli.

for the filling:

  • one small butternut squash, about 1 1/2 pounds
  • one-quarter cup water
  • one egg
  • one-quarter cup lightly toasted bread crumbs
  • one-half cup freshly grated parmesan
  • dash of nutmeg
  • salt and pepper

for the sauce:

  • two tablespoons of olive oil
  • two tablespoons butter
  • two tablespoons chicken stock
  • thirty-six sage leaves (about)

Prepare the ravioli dough. See how to make ravioli. If you wish, rather than making square ravioli, cut the pasta in circles; put the filling in the center, and fold over in half, making half moons. Works fine!

Filling: preheat the oven to 375 degrees. Cut the squash in half, lengthwise, and scoop out the innards, the seeds and strings, etc. Cut each half into 10 chunks. Put the chunks in a baking dish, in a single layer. Add the water and cover the dish tightly with aluminum foil. Bake until the squash is tender, about forty minutes.

Let the squash cool, then scoop out the pulp and put into a food processor. Mix at high speed to get a puree. Add the egg, the bread crumbs, the cheese, the nutmeg, a half teaspoon salt, some freshly ground pepper, and mix. Cover and refrigerate until ready for use.

When the pasta is ready, put one-half teaspoon of filling in the center of the square or circle, moisten the edges to seal, fold over, and press the edges.

Put the butter into a sauté pan over low heat until it is melted and add the olive oil. Add the sage leaves and saute until they start to crisp. 

When the ravioli are finished, put them in the saute pan with the sage sauce and mix very carefully. Serve with added parmesan if desired.



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