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Italian Wedding Angnelotti




Source of Recipe


Chef Matthew Blau


List of Ingredients




1/3 c. sliced almonds
1 large butternut squash
1 Spanish onion
2 cloves garlic
1 bay leaf
1 Tbsp. Olive oil
Salt
Pepper
1/3 c. golden raisins
2 Tbsp. Ricotta cheese
2 tsp. Dark rum (optional)
1 Tbsp. Chopped parsley
fresh pasta or store bought pasta sheets
egg wash
2 Tbsp. Butter
1 tsp. Sage
freshly grated reggiano


Recipe



Toast 1/3 c. sliced almonds in a 350 F oven until golden.

Dice half a large butternut squash and coast with 1 Tablespoon olive oil, salt, and pepper. Roast at 400 F. in foil covered pan until just fork-tender.

Finely dice ½ Spanish onion, mince 2 cloves garlic and sauté with 1 bay leaf in 1 Tablespoon olive oil over medium heat until onion is transparent.

Add cooked squash, 1/3 c. golden raisins and toasted almonds and cook on low flame for 5 minutes. Add 2 Tablespoons Ricotta and 2 teaspoons dark rum (optional). Cook for an additional 2 minutes. Add 1 Teaspoon chopped parsley, salt, and pepper to taste.

Cut ¾" circles out of fresh pasta (made from your favorite pasta recipe, or use high quality store bought pasta sheets).

Paint circles with egg wash and fill with squash mixture.

Cook in boiling salted water for 2-3 minutes until al dente. (Uncooked agnelotti also freeze well).
Cook 2 Tablespoons butter and 1-Teaspoon finely chopped sage over medium high heat until brown. Add 1 Tablespoon chopped parsley, salt, pepper, and freshly grated reggiano to taste. Drizzle mixture over agnelotti. Enjoy!