dinner · everyday
Butternut squash agnolotti with brown butter
Small pinched pasta pillows filled with roasted squash, Parmesan and nutmeg, tossed in sage brown butter.
- Time
- 100min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg, wheat and tree nuts.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Knead the flour and eggs to a smooth dough. Wrap and rest 30 minutes.
-
2
Roast the squash at 200°C (400°F) for 45 minutes until soft. Scoop out, mash with the Parmesan, mascarpone, nutmeg and salt until smooth and fairly dry. Pipe into a bag.
-
3
Roll the dough into long thin sheets. Pipe a line of filling along one edge, brush with water, and fold the dough over to seal.
-
4
Pinch between the filling every 2.5 cm (1 in), trim along the length, and cut between the pinches with a crimped wheel. They self-seal.
-
5
Cook right away (or freeze) for 3 minutes. Toss in butter browned with sage, and finish with Parmesan and hazelnuts.
