Squash Agnolotti with Sage and Walnuts

Author: Canadian Living

Nothing is more rewarding than making your own pasta for this crescent-shaped stuffed ravioli-style dish. With a fall harvest filling that's totally delicious, this pasta appetizer (which you usually find only in restaurants) is guaranteed to be the sumptuous start to any meal.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2004


  • 1 butternut squash (about 2 lb/1 kg) halved
  • 1/2 cup smooth ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon grated nutmeg
  • 1/3 cup butter
  • 24 sage leaves
  • 1/4 cup chopped walnut half toasted
  • 2 cups all purpose flour
  • 3 eggs
  • 1/2 teaspoon salt


1-  In greased baking dish, roast squash, cut side down, in 425°F (220°C) oven until tender, 45 minutes. Meanwhile, drain ricotta in fine sieve for 30 minutes. Peel and mash squash; measure 2 cups (500 mL) into bowl. Mix in ricotta, Parmesan, 3/4 tsp (4 mL) of the salt, 1/4 tsp (1 mL) of the pepper and nutmeg. (Make-ahead: Cover and refrigerate for up to 24 hours.)

2-  Pasta: Mound flour on work surface; make well in centre. Add eggs and salt to well; beat with fork and working around well, gradually incorporate flour into egg mixture to form ragged dough. Knead for 10 minutes, working in enough of the remaining flour to make smooth dough. Wrap and let rest for 20 minutes.

3-  Divide into thirds; wrap 2 pieces separately. On floured surface, roll out remaining piece into 5-inch (12 cm) long strip; dust with flour. Feed through widest setting of pasta machine until edges form smooth line, folding dough in half and lightly flouring after each pass through machine. Set machine to next narrowest setting; run dough through once without folding. Repeat running dough through until next-to-finest setting is reached, cutting dough in half if awkward. Flour dough; run through finest setting.

4-  Using 3-inch (8 cm) round cutter and 1 length of dough at a time, cut out rounds; set aside in single layer. Place 1-1/2 tsp (7 mL) squash mixture off-centre of each round; brush edge with water. Fold in half; press edge to seal. Place on cornmeal-dusted baking sheets. Repeat with remaining dough and filling. (Make-ahead: Cover with damp towel; refrigerate for up to 2 hours.)

5-  In large pot of boiling salted water, cook agnolotti until tender but firm, about 6 minutes.

Meanwhile, in skillet, melt butter over medium heat; fry sage leaves and remaining salt and pepper until fragrant, about 2 minutes. Pour into warm pasta bowl; toss with walnuts.

Nutritional facts Per serving: about

  • Sodium 669 mg
  • Protein 8 g
  • Calories 253.0
  • Total fat 15 g
  • Cholesterol 93 mg
  • Saturated fat 7 g


  • Iron 12.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 51.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Squash Agnolotti with Sage and Walnuts