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Butternut Squash Agnolotti

Butternut Squash Agnolotti

  • Updated

Serves | 4 |

One of a multitude of filled pastas, agnolotti originated in the Piedmont region of Italy and is named for the priest's cap it resembles.

  • 2 medium butternut squashes
  • 2 Tbsp melted butter
  • salt and white pepper
  • ½ cup grated Parmesan
  • 1-2 Tbsp freshly grated nutmeg
  • 10 amaretti cookies,* crushed
  • 1 cup mascarpone
  • cayenne pepper
  • 1 recipe basic pasta dough, available here

| Preparation | Cut squash in half lengthwise. Remove seeds, brush with melted butter, and season with salt and white pepper. Lay squash cut side up, and roast at 350°F for 45-60 minutes (until soft). Cool. Scoop flesh from skin, and puree in food processor until completely smooth. Add remaining ingredients, and set aside. Filling should be made before pasta is sheeted to avoid drying out the pasta.

Prepare pasta dough through sheeting stage, finishing on setting No. 2 or 3. Begin with a long, 5-inch-wide sheet of freshly rolled pasta on a lightly dusted work surface. Fill a pastry bag with the squash mixture (or use a gallon-size Ziploc bag with one corner snipped off to create a one-inch opening). Pipe the filling in a continuous line about 1 inch away from the edge nearest you. With a pastry brush, paint a line of water on the pasta on the other side of the filling. Roll the dough over the filling to meet the moistened dough side, pressing lightly to seal along the entire length of the sheet. Roll the dough over itself once more to create a cylinder (the pressed first roll should not be visible). Cut the far top edge with a fluted pastry wheel by running fingers as a guide against the cylinder (You should have about ¾-inch of dough between the cylinder and the top edge). Use your index finger and thumb to pinch 1- to 3-inch sections of filled pasta. With a pastry brush, wet the tableside edge of each section. Then separate the sections with a pastry wheel by cutting away from you through the pinched indentions. Cook immediately. Refrigerate for up to 3 days on a bed of semolina on a plastic-wrapped and parchement-lined tray, or freeze in tightly sealed plastic bags for up to 1 month.

When ready to cook, add agnolotti to boiling water. Boil for about 2 minutes, until agnolotti float. Finish by sautéing in brown butter.

*Amaretti cookies are available at specialty stores such as J. Viviano & Sons Inc. and Di Gregorio's Italian Market.

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