Squash Agnolotti Pasta with Porcini Sauce
- 55 MIN
- 1 H 15 MIN
- 1 H
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On the prepared baking sheet, combine the onion, squash and oil. Season with salt and pepper. Bake for about 45 minutes, stirring occasionally, or until tender and lightly browned.
- In a food processor, purée the vegetables, Parmesan, bread crumbs and nutmeg until smooth. Season with salt and pepper. Refrigerate the filling for 1 hour or until completely chilled.
- On a lightly floured surface, divide the pasta dough into 4 pieces and shape into rectangles. With a pasta machine, run 1 piece of dough at a time through the rollers. Do not over flour; the dough should be slightly sticky. Continue running the dough through the machine, gradually narrowing the gap between the rollers, until setting 5. Place the dough on a lightly floured surface.
- Spoon the squash filling into a pastry bag fitted with a ½-inch (1 cm) plain tip. Pipe 2 straight bands of filling the length of the dough, ½ inch (1 cm) from the top and bottom edges of the dough. Fold the pasta edges over the filling. Fold over a second time, leaving about ¾ inch (2 cm) between each band of filling. Dust the underside of the pasta with flour. With the handle of a wooden spoon, firmly press and seal the bands at ¾-inch (1.5 cm) intervals. Each sealed joint should be about ½ inch (1 cm) wide.
- With a pasta wheel cutter or a knife, cut between the 2 bands of filling and between each agnolotto. Place them on a lightly floured baking sheet. Avoid overlapping and do not cover. Refrigerate while preparing the sauce, or freeze at this stage, if desired.
- Meanwhile, in a saucepan over medium heat, soften the shallots in 2 tbsp of the butter. Deglaze with the wine and simmer for 5 minutes. Add the broth, porcini mushrooms and Parmesan rind. Bring to a boil and let the sauce reduce to 1 cup (250 ml), about 20 minutes. Remove the rind. Season with salt and pepper. Set aside.
- In a large pot of salted boiling water, cook the agnolotti for 4 to 6 minutes or until tender. Drain.
- Add the agnolotti and the remaining butter (¼ cup/55 g) to the sauce. Gently stir to coat. Adjust the seasoning.