Recipe Details

A luscious labor of love, worth every butternut bite!  Freshly made pasta pillows, stuffed with a puree of roasted butternut squash, sprinkled with flavor-savor tastes of cardamom, plated with a refreshing creamy corn broth.  This has "Mmmmm" written all over your menu!  The grilled corn broth is a fragrant, fresh broth, ideal for house-made butternut squash agnolotti, best when sweet corn is in season.  Our pasta dough is a traditional, house-made dough that's ideal for ravioli or agnolotti.

For the Grilled Corn Broth:

  1. Grill corn on all sides to caramelize and cook fully. Cool and cut all the kernels from the cobb. Cut the cobb into 6 to 8 pieces.
  2. In a 2 quart sauce pan, sauté onion and celery in butter. Add all the cut corn and cobb pieces and cover with vegetable stock. Add salt and simmer for 30 to 40 minutes.
  3. Remove and discard pieces of cobb, cool and puree mixture until smooth. Reduce on medium heat for 20 to 30 minutes. Strain through a fine sieve or chinois.
  4. Zest and then juice the lime. Add the zest (about 1 teaspoon) and 1/2 of the juice to the broth.

For the Pasta Dough:

  1. Wash and sanitize a work surface. Pile flour on surface and clear about a 3" center in the flour.
  2. Break 2 eggs into the center and begin to whisk eggs with a fork. Gradually incorporate more and more of the flour into the egg. Use a flat bottom pastry cutter to cut and incorporate flour into the egg. This will create a coarse lumpy dough.
  3. Knead this dough gradually incorporating one tablespoon at a time of cold water. Dough should be firm and not sticky . Form into 4 equal size balls. (you may not need all of the water) Refrigerate and allow to rest for 1 to 2 hours.
  4. Roll out each dough ball to 5" by 8" rectangles and run through a pasta machine starting at the thickest setting and work toward the thinnest. At each setting, run the dough through twice, giving it a 2-fold, turning 90 ͦ and running a second time before narrowing the setting by one. The final run through the pasta maker should make a thin but firm sheet about 5" by 12" to 14".
  5. Cover with a damp cloth and allow to rest.

For the Butternut Squash Filling:

  1. Sauté garlic in butter. Add squash and combine. Add cardamom, salt , pepper and broth.
  2. Puree in a food processor until smooth and free of any lumps.
  3. Place filling in a pastry bag.

For the Assembly:

  1. Lay the 5" by 12" to 14" dough on the clean work surface. Cut it in half lengthwise. At 1" intervals pipe 12 each 1 teaspoon portions of squash onto dough. Fold dough over, seal edges with a pasta cutter and pinch individual agnolotti portions. Cut between them to separate and seal. Repeat with second half of each paste dough sheet. Toss in flour and freeze until needed.
  2. As needed, simmer Agnolotti in salted water for 2 1/2 minutes or until they float. Remove with a slotted spoon.
  3. Serve 12 Agnolotti with Grilled Corn Broth. Garnish with freshly and finely grated Parmesan cheese and lime zest.

CHEF’s TIP!

Th butternut squash agnolotti recipe yields 4 servings of 12 agnolotti each.

The grilled corn broth recipe yields 2 1/2 cups: 10 each 1/4 cup servings.

The pasta dough recipe yields 8 servings of 12 to 13 ravioli or agnolotti.

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