There’s something about stuffed pasta that reminds me of fall. Comforting, rich, pillowy pasta goodness. This version is a squash and ricotta stuffed agnolotti: little “pillows” of delicate egg pasta filled with roasted kabocha squash. They’re perfect for fall. Plus, it’s just a fun shape to make, and it’s even better to eat.
I love kabocha squash for this recipe, and for so many others, like my Roasted Kabocha Squash Agrodolce and Kabocha Squash Focaccia. It’s sweet, dense and full of flavor, so if you come across one, I highly recommend trying it out. Delicious!
This agnolotti uses my classic fresh egg pasta dough (pasta all’uovo) as the base. For more details and step-by-step photos and instructions for the dough, be sure to check out my full post on How to Make Homemade Pasta.
There's something about stuffed pasta that reminds me of fall. It's comforting, rich, pillowy pasta goodness.
Ingredients
For the pasta dough
- ‘00’ flour: I like 00 flour for fresh egg pasta like this, but all-purpose flour works fine too.
- Large eggs: You’ll usually want around 1 egg per 100 grams of flour. If your eggs are slightly smaller, or larger, you may need to add a spoonful of water or an extra dusting of flour.
For the filling
- Kabocha squash: It’s sweet, dense and drier than most squash, which makes it perfect for a filling that won’t get watery. Butternut squash or pumpkin works too. Just roast it until very tender and let any steam escape as it cools.
- Whole milk ricotta: You definitely want whole milk ricotta here. It adds creaminess and body. If your ricotta looks wet, let it drain in a fine-mesh strainer for 15 to 30 minutes first.
- Parmesan: Use freshly grated Parmigiano-Reggiano for the best flavor.
- Nutmeg: I prefer freshly grated if you can. A little goes a long way, so don’t overdo it.
- Salt and pepper: You want to season the filling well, since it’s what gives the pasta its flavor.
How to Make Squash Agnolotti
- Roast That Squash
Cut the squash in half, remove the seeds and roast at 425°F for about 30 minutes, or until very tender. Remove it from the oven and let it cool, allowing any steam to escape so your filling doesn’t get watery. - Make Your Pasta Dough
Combine the eggs and flour, then knead for 8 to 10 minutes, until the dough is smooth and bouncy. Wrap it tightly in plastic wrap and let rest for 20 minutes. If you’re resting it longer than that, I recommend refrigerating the dough. (For more details and step-by-step photos, see my How to Make Homemade Pasta post.) - Make The Filling
Combine the cooled roasted squash, ricotta, Parmesan, nutmeg, salt and pepper, and mix until smooth. Taste and adjust the seasoning as needed. Make sure the filling is well seasoned. Transfer it to a piping bag, or zip-top bag, and set it aside. - Roll Out Your Dough
Roll out your pasta dough into long, thin sheets. (For more on rolling and shaping, see my Ricotta Agnolotti post.) - Fill and Fold
Pipe a row of filling along the length of the dough. Fold the dough over the filling and press to seal it into a long tube. If the dough isn’t sticking, brush on a little water or lightly mist it with a spray bottle. Trim the excess dough along the edge with a crimper, leaving a ½- to 1-inch seam. - Pinch and Cut
Pinch along the length of the tube to divide it into sections, making them as large or small as you like. Press firmly to seal each pillow, then run a pasta cutter through each sealed section to separate the agnolotti. Repeat with the remaining dough and filling.
How to Cook, Store and Freeze Agnolotti
Since these are filled pasta, the moist filling will start to seep out and soften the pasta if they sit too long, so you want to cook or freeze them right away. You have three options:
- Cook right away: Boil them in salted water until they float and are tender, maybe around 3 minutes, then sauce and serve.
- Freeze uncooked: Freeze them in a single layer on a tray, then transfer them to a freezer bag or airtight container. Cook straight from frozen, adding a minute or two to the boiling time.
- Par-cook ahead: Boil them, then cool them on a lightly oiled sheet tray. Once cool, store them in an airtight container in the fridge and eat them that day or the next, or freeze them in a single layer and then transfer them to an airtight container. To serve, warm them briefly in boiling water, or toss them in a pan with brown butter until heated through and lightly crisp.
How to Serve Squash Agnolotti
These are so good with a brown butter and sage sauce. I love them with my Brown Butter Sauce with Sage and Walnuts, or a slightly more classic version with hazelnuts (coming soon!). For something even easier, simply toss them with melted butter and a generous shower of freshly grated Parmesan.
More Recipes to Try
- Ricotta Agnolotti: Fresh pasta “pillows” filled with creamy ricotta and Parmesan, a classic take on this Piedmontese shape.
- Homemade Tortelloni: The same cozy kabocha and ricotta filling, folded into tortelloni and tossed in brown butter with sage and hazelnuts.
- Homemade Potato Gnocchi: Light, pillowy gnocchi made with just two ingredients.
- Brown Butter Sauce with Sage and Walnuts: A simple, nutty sauce that’s ready in minutes and perfect for agnolotti, gnocchi or ravioli.
- Roasted Kabocha Squash Agrodolce: Caramelized kabocha squash topped with a sweet and sour agrodolce made with olives and pine nuts.
- Kabocha Squash Focaccia: An easy no-knead focaccia topped with kabocha sqaush, fontina, sage, crispy bacon and a drizzle of honey.
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
Squash Agnolotti
Equipment
- Pasta Machine (or rolling pin)
- piping bag
- fluted pasta cutter or crimper
- spray bottle (optional, but helpful)
Ingredients
Pasta Dough
- 300 grams '00' flour
- 3 large eggs
Filling
- 200 grams roasted kabocha squash about ¼ of a medium kabocha
- 150 grams whole milk ricotta
- 2 tablespoons Parmesan grated
- ⅛ teaspoon nutmeg freshly grated
- salt
- black pepper freshly ground
Instructions
- Halve the squash, remove the seeds and roast at 425°F for about 30 minutes, until very tender. Let cool, allowing the steam to escape.
- Make your pasta dough by combine the eggs and flour together. Knead for 8 to 10 minutes, until smooth and bouncy. Wrap tightly and rest for 20 minutes, refrigerating if resting longer.
- To make the filling, mix the squash, ricotta, Parmesan, nutmeg, salt and pepper until smooth. Taste and adjust the seasoning, then transfer to a piping bag.
- Roll out the dough into long, thin sheets.
- Pipe a row of filling along the dough, fold the dough over and press to seal, misting with water if needed. Trim the edge with a crimper, leaving a ½- to 1-inch seam.
- Pinch firmly along the tube to create individual pillows, then cut between them with a pasta cutter.
- Place on a towel or floured tray while you shape the rest.
- Cook in salted boiling water until they float and are tender, about 2 to 4 minutes, then toss with sauce. Or freeze in a single layer for later.
Notes
How to Cook, Store and Freeze Your Agnolotti →
Since these are filled pasta, the moist filling will start to seep out and soften the pasta if they sit too long, so you want to cook or freeze them right away. You have three options:- COOK RIGHT AWAY: Boil them in salted water until they float and are tender, maybe around 3 minutes, then sauce and serve.
- FREEZE UNCOOKED: Freeze them in a single layer on a tray, then transfer them to a freezer bag or airtight container. Cook straight from frozen, adding a minute or two to the boiling time.
- PAR-COOK AHEAD: Boil them, then cool them on a lightly oiled sheet tray. Once cool, store them in an airtight container in the fridge and eat them that day or the next, or freeze them in a single layer and then transfer them to an airtight container. To serve, warm them briefly in boiling water, or toss them in a pan with brown butter until heated through and lightly crisp.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
FAQs
What is agnolotti?
Agnolotti is a small stuffed pasta from Piedmont in northern Italy. Thin sheets of pasta are folded over a filling, then pinched and cut into little pillows. This pinched version is often called agnolotti del plin, from the Piedmontese word for “pinch.”
What’s the difference between agnolotti and ravioli?
Ravioli are made with two sheets of pasta, one laid over other to sandwich the filling, and then cut into circles or squares. These agnolotti are made from a single sheet folded over a row of filling, then pinched into sections.
Can I use butternut squash or pumpkin instead of kabocha?
Yes! Kabocha is drier and sweeter, which makes it great for this filling, but butternut squash or any pumpkin variety you like works too. Roast it until very tender and let the steam escape as it cools.
Do I need a pasta machine?
A pasta machine makes it much easier to roll the dough thin enough, but you can roll it by hand with a rolling pin.
Can I make agnolotti ahead of time?
Yes. Freeze them uncooked in a single layer, then store them in a freezer bag or airtight container and cook them straight from frozen. See the storage section above for all the options.
