Seasonal Recipe of the Month - November
Butternut Agnolotti
8 Butternut squash
1 Cup Mascarpone cheese
1/4 tsp. Cloves
3 Tbl. Cinnamon
1 Tsp. Allspice
3 Tbl. Brown Sugar
1 Tbl. Salt
1 Tsp. Star Anise
36 Eggs
Flour
4 Ozs. Milk
3 Ozs. Virgin Olive Oil
In a spice blender, grind each spice individually and sift into a large bowl. Cut butternut squash in half and deseed. Place butternut cut side down on a sheet pan lined with a parchment and roast at 350 for 40 minutes. Peel butternut and puree in robot coupe until smooth. Once smooth, pour the mixture into bowl and mix with spices and mascarpone. Fold mixture together with a spatula so you don't break the mascarpone. Chill in fridge for one hour until thick.
Make a well with flour and add in milk and virgin olive oil. Next add in 24 egg yolks and 12 whole eggs. Mix together ingredients together until dough begins to form up. Knead dough until it is not tacky to the hand and has good elasticity. Cover with plastic wrap and let rest for 15 minutes.
Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out one piece at a time by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 more times, until the dough is smooth and somewhat elastic.
Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process, cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).
Make the agnolotti: Roll out the dough very thinly. Brush with eggwash. Mound little heaps of filling about 1-inch apart. Fold over and squeeze dough together in between filling mounds. With a serrated pasta cutter, cut agnolotti. Cut away excess dough lengthwise; there should be no more than 1/4-inch around the edges.
