Agnolotti translated means "Priests' caps" which are these small, crescent shape ravioli, which have a delicate sweet squash filling. This is a great recipe to get together with friends and family to make large batches and then divide up the makings to enjoy later.
|Butternut squash||6 Cup (96 tbs) , cubed (about 1 small squash)|
|Extra||virgin olive oil|
|Garlic head||1 Small|
|Salt and pepper||1 Pinch|
|35 % whipping cream||1/4 Cup (4 tbs)|
|Pasta sheets||To Taste|
|Egg||1 , beaten|
Line a baking sheet with parchment paper; set aside.
Preheat oven to 425ºF (220ºC).
In a large bowl, toss together squash and oil. Place on prepared sheet.
Trim top of garlic head to expose cloves. Place cut side down on the same baking sheet.
Roast for about 40 minutes or until tender and golden brown.
Let cool slightly.
Squeeze garlic into food processor bowl. Add roasted squash, salt and pepper. Pulse to coarsely chop.
Add cream; puree until smooth to make about 2 cups (500 mL) of filling.
Cut 3" (7.5 cm) circles using cookie cutter or press out of pasta dough
Place heaping tsp (5 mL) of the filling in middle of dough.
Brush outer edge with some of the egg. Fold dough over to create half moon shape.
Place on floured tea towel on large baking sheet.
Continue with remaining dough and filling.
Let Agnolotti air dry for about 4 hours, turning occasionally until firm.(Make-ahead: Can be frozen until firm, place in freezer bag and frozen for up to 1 month.)
In a large pot of boiling salted water, cook Agnolotti for about 5 minutes or until they float to the top.
Drain and toss with your favourite pasta sauce.
Makes about 50 pieces.
Serving size Complete recipe
Calories 913Calories from Fat 420
% Daily Value*
Total Fat 46 g70.8%
Saturated Fat 9 g45%
Trans Fat 0 g
Sodium 324 mg13.5%
Total Carbohydrates 118 g39.3%
Dietary Fiber 18 g72%
Sugars 19 g
Protein 19 g38%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet