Agnolotti del Plin with...Agnolotti del Plin with Roasted Squash and Truffle Pecorino

Hand-pinched pasta parcels filled with velvety roasted butternut squash, served in a nutty brown butter emulsion with crispy sage and aged truffle pecorino shavings.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C. Roast the butternut squash cubes with a touch of oil until tender and slightly caramelized (approx. 40 mins).

2. 02

   While roasting, create the pasta dough by mounding flour on a marble surface, creating a well, and adding yolks and whole eggs. Incorporate slowly and knead for 10 minutes until elastic. Wrap in plastic and rest for 30 minutes.

3. 03

   Purée the roasted squash with mascarpone, Parmigiano-Reggiano, and nutmeg until silky smooth. Season with salt and transfer to a piping bag.

4. 04

   Roll the pasta dough through a machine until translucent (setting 7 or 8). Pipe small dots of filling 2cm apart along the lower half of the sheet.

5. 05

   Fold the pasta over the filling, seal the long edge, and use the 'plin' technique (pinch) to create individual pockets. Cut with a fluted pasta wheel.

6. 06

   In a large skillet, melt butter over medium heat. Add sage leaves and cook until the butter smells nutty and turns golden brown. Remove from heat.

7. 07

   Boil the agnolotti in salted water for 2-3 minutes until they float. Transfer directly to the sage butter with a splash of pasta water.

8. 08

   Emulsify the sauce over low heat by tossing gently. Plate immediately and finish with generous shavings of truffle pecorino.