Butternut Agnolotti & Brown Butter Sweetcorn

Prep time: 1 hr | Serves: 4

Ingredients

For the Pasta Dough

• 200g “00” flour

• 2 large eggs (100g)

• 10g olive oil

• 2g sea salt

For the Butternut Filling

• 400g butternut squash, peeled & diced

• 20g olive oil

• 40g unsalted butter

• 50g ricotta cheese

• 30g parmesan, finely grated

• 2g nutmeg

• 4g sea salt

• 2g black pepper

For the sauce

• 80g sweetcorn

• 60g unsalted butter

• 4 sage leaves

• 10g shallot, finely diced

• 5g garlic, chopped

• 6g sea salt

• 2g black pepper

• 10g lemon juice

Method

1. Make the pasta dough: Combine flour, eggs, olive oil and salt. Knead for 8–10 minutes until smooth, wrap in cling film and rest for 30 minutes.

2. Roast the squash: Toss the butternut with olive oil, salt and pepper. Roast at 190°C for 25 minutes until soft. Blend or mash with butter, ricotta, parmesan and nutmeg until smooth. Adjust seasoning and chill until firm.

3. Form the agnolotti: Roll the pasta dough thinly. Pipe small dots of filling along one sheet, fold over and seal, cutting into neat pillows.

4. Boil in salted water for 3–4 minutes until tender.

5. Heat the butter in a pan. Sauté the shallot and garlic for 1 minute, add the sage & sweetcorn, and cook for a further minute. Finish with lemon juice, salt and pepper.

6. To serve: Spoon the agnolotti, onto a dish and pour over the brown butter sweetcorn sauce. Finish with a few parmesan shavings if you fancy.

Storage

Uncooked agnolotti can be frozen on a tray and stored in an airtight container for up to 2 months.