This lesson involves making fresh agnolotti, using a few simple ingredients to make an elegant dish. Classically, agnolotti is a meat-filled dish, but this lesson’s recipe produces a vegetarian version.
Butternut Squash Agnolotti with Brown Butter and Sage
Yield: 4 portions
•6 oz butternut squash
•3 oz ricotta impastata
•1 oz Parmesan
•olive oil, as needed
•salt and pepper, to taste
•4 ea eggs, whole, weighed
•00 flour, double weight of eggs
•4 oz butternut squash, small dice
•4 ea fried sage
•4 ea sage, fine cut
•3 oz butter
•3 oz Parmesan
Cooking Method: Pasta
The first step is to make the pasta. When making pasta, it is typical to use a ratio of two parts flour to one part eggs. Crack your eggs and weigh them on a scale. Also use the scale to determine the amount of flour you need. For instance, if the eggs weigh 201 grams, you will need 402 grams of flour.
Put the flour and eggs in the food processor and give it a stir. Thirty seconds is enough time to process the pasta. Take the pasta out of the processor and push it together. Let it sit for 30 minutes so that it can relax.
Cooking Method: Butternut Squash
Next, it is time to break down the butternut squash. A nakiri vegetable knife is recommended. Take the top and bottom off the squash to give it stability when stood on end. Also remove and peel the neck. Cut the neck in half, starting at the top and slicing to the bottom. Then, slice the halves into smaller pieces. After that, small dice enough squash for the garnish.
Put the sliced squash on a tray for roasting. Place the diced squash on a separate tray. Roast the squash for 10 minutes at 375 degrees. Transfer the sliced squash to a food processor and pulse to break it up. Add 50 grams of Parmesan cheese and 200 grams of ricotta impastata. Add a pinch of salt and black pepper, and then process the mixture until it is creamy. If the mixture sticks to the sides, add a bit of olive oil. Once the filling is ready, put it in a piping bag. Cut half an inch off the end of the bag.
Cooking Method: Pasta, Part 2
Next, it is time to cook the pasta. You will need a cutting board and a pasta roller. Once the past has been resting for 30 minutes, cut it into fourths so that you can roll one-quarter of it at a time. Wrap the pasta that you are not working with so that it doesn’t dry out. Put some flour on your cutting board so that nothing sticks.
Take one piece of dough and press it down so that it is thin enough for the pasta roller. Fold this piece through the roller several times. Continue folding until it is ready; refer to the video lesson for more information on using a pasta roller. The goal thickness for the dough is roughly 1.5 millimeters. You should be able to see your hands through the dough.
Trim the edges of the dough and brush off any flour on the top surface of the dough. Position the dough in two rows. Brush water along the outer edges of the dough as a binder. Place the filling in the dough, starting about the width of two fingers from the edge. Repeat on the second piece of dough.
Next, fold each piece of dough over one time. Apply a small amount of water with the brush, and then fold each piece one more time. After that, pinch the dough at one-inch intervals. Using a pizza wheel, trim the front of the dough. Separate the dough at the pinched intervals. Line the pieces up on a floured tray. Repeat this process until all of the pasta is ready. Put the agnolotti into a pasta cooker and boil them.
Finishing Steps and Plating
While the pasta is boiling, you can start the sauce. Put butter into a cold pan, heat it, and let the butter melt completely. Once the butter has melted completely, the water will start to evaporate.
Once the water has completely evaporated, the milk solids that are left in the butter will start to brown and toast on the bottom. Wait for the boiling noise to stop, remove it from heat, and then add the butternut squash. Leave it off the heat for a minute and add sage. Place the pan back on the heat to cook the butternut squash completely through, and then bring the pan over to your pasta.
Once the pasta dumplings are floating, they are cooked. Take them out and dump them in the pan with a small amount of water. Put the pan back onto the heat. Add a small amount of Parmesan cheese, salt, and pepper. Toss this 16 times.
At this point, the dish is ready for plating. Arrange the pasta around the plate so that the plate isn’t too crowded. Put some of the brown butter from the pan on top. Add Parmesan cheese to complete the meal.