Butternut Squash Agnolotti with Blue Cheese Brown Butter and Walnuts

Well it’s my favorite time of the year, fall!! I love everything about it, from the crisp air, to the stunning changing trees, pumpkin everything and all the delicious comfort food. Agnolotti, it’s very similar to ravioli, little filled pillows. This dish is all fall. The creamy butternut squash ricotta filling, to the chewy pasta dough and the tangy saltiness from the blue cheese along with the slight nuttiness from the brown butter. This would also be good with some dried cranberries or cherries in it as well. It will keep for 2-3 days in the fridge.

Butternut Squash filling

Ingredients

• 1lb. butternut squash, peeled, seeded and medium dice
• 1 1/2 tbsp. olive oil
• salt and pepper
• 1 cup whole milk ricotta
• 1 tsp. ground cinnamon
• 1/2 tsp. grated nutmeg

Directions

Preheat oven to 375 degrees F.

Cut both ends of the butternut squash off and then cut in half. Stand both sides up right and cut the skin off. Cut into medium size dice and spread out onto a sheet pan. Drizzle with olive oil and then season with salt and pepper. Bake in to oven for about 20-25 minutes until completely tender.

Let cool and then place into the food processor with a metal blade attachment.  Add the ricotta, cinnamon and nutmeg. Season with more salt and pepper if needed. Blend on high-speed until completely smooth. Set aside.

Pasta dough

Ingredients

• 1 1/2 cup all-purpose flour
• 6 egg yolks
• 1 egg
• 1 tbsp. olive oil
• pinch of salt
• egg wash

Directions

In a small bowl or a stone top counter top mound the flour with a well in the middle of it. Add the eggs, olive oil and salt into the center. Using a fork  gently whisk the eggs gradually incorporating the flour until everything starts getting incorporated. It will be a shaggy dough and then start gently kneading for about 3-4 minutes until a firm dough forms. Wrap in plastic and let rest in the fridge for about 20 minutes.

On a floured surface cut the dough in half and roll the dough out to about 1/4 inch thick. Roll through pasta machine until 1/8 inch thick, the third thinnest setting.

Lay the pasta sheet flat and egg wash the top. Using a piping bag or tablespoon. Place a large tablespoon of the filling down the middle of the pasta sheet about 1/2 inch apart.

Fold the pasta sheet lengthwise over the filling about 3/4 of the way, covering the filling.

Then lightly egg wash the top of the pasta sheet and fold the other side over the top making it look like a little envelope.

Press down between each filling to seal the dough. Using a ravioli cutter or knife cut each one on the sealed dough. Place onto a floured baking sheet.

Bring a large pot of salted water to a soft boil. Once all the agnolotti are finished, cook in batches for about 10-20 seconds until they float. Place into a bowl set aside and make the sauce.

Brown Butter Blue Cheese Sauce

Ingredients

• 2/3 cup of butter
• 1/4 cup blue cheese
• 1/2 tbsp. fresh thyme
• salt and pepper to taste
• 1/2 cup walnuts

Directions

In a medium sauté pan melt the butter over medium heat. Melt until the solids start floating to the top and then the bottom starts browning. Skim the top. Be careful not to burn the butter it can happen quickly. Remove from heat add the blue cheese and thyme whisk together.

Toast the walnuts in a dry pan over medium high heat just until golden. Lay onto a cutting board and using a rolling-pin, roll until small crumbs.

Pour the sauce over the agnolotti and plate. Sprinkle the walnuts over the top and a little parmesan cheese if you wish. Enjoy right away.