Squash Agnolotti
Homemade agnolotti filled with kabocha squash, ricotta and Parmesan.
Servings: 4
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.
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