From Per La Famiglia
Agnolotti translated means “Priests’ caps” named for the shape of this pasta, which is a small crescent-shaped ravioli. My recipe makes them have a delicate sweet squash filling. This is a great recipe for a get-together with friends or family as it allows you to make large batches and then divide the agnolotti up to enjoy later.
Ingredients
6 cups (1.5 L) cubed butternut squash (about 1 small squash)
2 Tbsp (30 mL) extra virgin olive oil
1 small head garlic
Pinch of salt
Pinch of pepper
1/4 cup (60 mL) whipping cream
2 batches Pasta Dough sheets (see recipe below)
1 egg, beaten
Directions
Line a baking sheet with parchment paper; set aside. Preheat oven to 425°F (220°C).
In a large bowl, toss together squash and oil. Place on prepared baking sheet. Trim top of garlic head to expose cloves. Place cut side down on same baking sheet. Roast for about 40 minutes or until squash and garlic are tender and golden brown. Let cool slightly.
Squeeze garlic out of its skin into a food processor bowl. Add roasted squash, salt and pepper. Pulse to coarsely chop squash. Add cream; puree until smooth to make about 2 cups (500 mL) of filling.
Cut 3-inch (7.5 cm) circles using a cookie cutter or ravioli press out of pasta dough sheets. Place a heaping teaspoon of the filling in centre of dough. Brush outer edge of each circle with some of the egg. Fold dough over to create a half-moon shape. Place on a floured tea towel on a large baking sheet. Continue with remaining dough and filling. Let agnolotti air dry for about 4 hours, turning occasionally until firm.
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 6 servings.
Tip: You can look for prepared squash in grocery stores to make this filling quickly with less prep work. You will need about 1.3 lb (600 g).
Make ahead: Freeze agnolotti until firm and solid, about 2 hours. Then place in freezer bag and frozen for up to 2 months.
Pasta Dough
If you have a pasta machine all you need is some homemade pasta dough to make different shapes and sizes of pasta. I remember helping my Nonna and mom when pasta was being made; we would hang sheets of pasta off of broom handles balanced on the backs of chairs to dry. It was so much fun that I recall dancing around the pasta sheets as if I was cheering the pasta to dry and be ready for me to eat. Nothing beats a plate of homemade “pastashutta”, which is slang for pasta but also an endearing term that my dad has always uses when talking to little kids including my own children which I and they love! This dough makes perfect all-purpose pasta for any occasion.
Ingredients
1 1/2 cups (375 mL) all-purpose flour (approx.)
3 eggs
1 1/2 tsp (7 mL) salt
1 tsp (5 mL) extra-virgin olive oil
Directions
Mound flour on counter or in a large bowl. Make a well in centre of flour mound. In a small bowl, whisk together eggs, salt and oil. Pour into well and begin mixing with fork, incorporating small amounts of flour at a time until a soft dough forms. Turn out onto a floured surface.
Knead dough for about 5 minutes adding more flour, if necessary, until a firm, smooth dough forms. Cover with a tea towel and let rest for about 15 minutes.
Cut dough into 4 equal pieces. Using a pasta machine, roll one piece at a time through thickest or first setting twice. Continue through settings until smooth, thin pasta piece is formed. Lay flat on a floured surface and let dry for about 15 to 30 minutes. Continue with remaining dough.
For long pasta: Place dough at top of pasta cutter and roll through. Wrap into little nests and let dry completely for long storage or cook immediately.
Makes pasta for 4 to 6 servings.
Nada’s Tips & Tricks: These Italian dumplings can be stuffed with whatever you like. Once you have the pastry down pat, experiment with other ingredients like eggplant & feta for a Greek version or mushrooms and caramelized onion for a truly Canadian spin. Not crazy about making your own pasta? Purchase fresh lasagna sheets and cut out the shapes you want…circles for ravioli, squares for dumplings.
Contents and images used with permission by Whitecap Books Ltd. https://www.whitecap.ca/Detail/177050348X