Agnolotti di Zucca

Name: Agnolotti di Zucca
Ingredients: 42 ounces Delicata squash, roasted puree *; 14 ounces ricotta; 2 ounces grated pecorino romano (preferably fulvi); 1 teaspoon ground chili flakes; 1/2 teaspoon freshly grated nutmeg; 2 cups '00' flour; 1 teaspoon salt; 14 yolks; 1 - 2 teaspoons water; 1 large pot of salted, boiling water; 20 small sage leaves; 4 tablespoons unsalted butter; 1 lemon, halved; 1 ounce pasta cooking water; Grated pecorino romano (fulvi) to taste; 2 teaspoons aceto tradizionale balsamic vinegar

16 ingredients

2 steps

Ingredients

42 ounces Delicata squash, roasted puree *
14 ounces ricotta
2 ounces grated pecorino romano (preferably fulvi)
1 teaspoon ground chili flakes
1/2 teaspoon freshly grated nutmeg
2 cups '00' flour
1 teaspoon salt
14 yolks
1 - 2 teaspoons water
1 large pot of salted, boiling water
20 small sage leaves
4 tablespoons unsalted butter
1 lemon, halved
1 ounce pasta cooking water
Grated pecorino romano (fulvi) to taste
2 teaspoons aceto tradizionale balsamic vinegar

Directions

1

Mix all ingredients together in a bowl with a spatula until all the ricotta is fully incorporated.
2

Transfer to a piping bag and set aside in the refrigerator.