Come fall, there’s a bounty of produce from Sea to Sky’s farms. This recipe, from chef Etienne Garneau, uses Rootdown Farm’s organic squash. Garneau highlights local growers in all his dishes and customizable menus for Private Chefs Whistler, the catering business he co-founded with his wife, Leslie. Have this dish made by these pros for your next celebratory meal, or make it yourself. Don’t be daunted by making the pasta from scratch. It’s easier than it may seem — and highly rewarding!
NOTE: The agnolotti can be made ahead and either refrigerated for a day or frozen for longer storage. Freezing is recommended if you’re not cooking the pasta soon, as the agnolotti can become sticky if stored in the refrigerator for too long. To prevent the frozen agnolotti from sticking together, lay them in a single layer on a tray and freeze; once frozen, store in a freezer bag or container.
Serves 4
Time: 1 hour, 15 minutes
Pasta dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
Filling
- 1 medium butternut or acorn squash, peeled and cubed into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 cup ricotta cheese
- ¼ cup grated Pecorino Romano cheese
- ¼ teaspoon nutmeg
Sauce and garnish
- ¼ cup butter
- 10 to 12 fresh sage leaves
- ¼ cup grated Pecorino Romano cheese
- Fresh cracked pepper to taste
Prepare the pasta dough
Mound the flour on a clean surface and make a well in the centre. Crack the eggs into the well. Add olive oil and salt.
Using a fork, gradually mix the flour into the eggs. If the dough is too dry, add drops of water until all the flour is incorporated. The dough should be soft and feel tacky. Knead the dough by hand for 8 to 10 minutes, until smooth and elastic. Cover the dough with plastic wrap and let rest for 30 minutes.
After the dough has rested, roll it out using a pasta machine or rolling pin until it’s very thin, about ¹⁄₁₆ inch.
Make the filling
Preheat oven to 400°F. Toss the squash cubes with olive oil ½ teaspoon salt and ½ teaspoon pepper. Spread them on a baking sheet and roast for 25 to 30 minutes, until soft and caramelized. Allow to cool.
Mash the roasted squash in a bowl. Add ricotta, Pecorino Romano, nutmeg, ½ teaspoon salt and ½ teaspoon pepper. Mix well until smooth. Set aside.
Form the agnolotti
Cut the pasta sheet into 2-inch-wide strips. Working with one strip at a time, place small dollops of filling (about 1 teaspoon each) along the strip, spaced about 1 inch apart, just enough to pinch between each mound with your fingers. Fold the pasta strip over the filling lengthwise.
With the index finger and thumb of both hands, start at one end of the folded strip and move down the row of mounds, pinching each side of every mound. Press the outside edges to completely seal the mounds.
Use a fluted cutter or knife to trim the length where the layers of dough meet to create a scalloped edge. . Then cut between each mound, starting from folded edge, to create the individual agnolotti. Transfer to a well-floured tray and repeat the process, making more agnolotti with the rest of the strips and filling.
Cook the agnolotti and sauce
Bring a large pot of salted water to a boil. Add the agnolotti and cook for 2 to 3 minutes, until they float to the top.
Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 3 to 4 minutes.
Using a slotted spoon, transfer the cooked agnolotti to the butter sauce. Gently toss to coat.
Plate the agnolotti, sprinkle with grated Pecorino Romano and season with freshly cracked pepper. Garnish with extra sage leaves and a drizzle of the brown butter sauce.