Butternut Agnolloti with Sage Brown Butter

Prep time: 1.5 hrs | Serves: 4

Ingredients:

•⁠ ⁠1 medium butternut squash (about 1.2–1.5kg whole)

•⁠ ⁠30ml olive oil

•⁠ ⁠5g fine sea salt 1

•⁠ ⁠2g freshly ground black pepper

•⁠ ⁠120g finely grated Parmesan cheese

•⁠ ⁠60g ricotta (well drained)

•⁠ ⁠1 egg yolk (for the filling)

•⁠ ⁠1–2g freshly grated nutmeg

•⁠ ⁠400g fresh egg pasta sheets or wonton-style wrappers

•⁠ ⁠1 egg, lightly beaten (for sealing)

For the brown sage butter

•⁠ ⁠120g unsalted butter (sauce)

•⁠ ⁠12–15 fresh sage leaves

•⁠ ⁠5ml lemon juice

•⁠ ⁠5g fine sea salt 2

•⁠ ⁠2g freshly ground black pepper

•⁠ ⁠Extra Parmesan, finely grated, to serve

Method:

1.⁠ ⁠Heat the oven to 200°C. Halve the squash lengthways and scoop out seeds. Place cut‑side up on a tray, drizzle with olive oil and season with salt 1 and pepper. Roast 45–60 minutes until very tender and caramelised at the edges. Cool slightly, then scoop the flesh into a bowl and mash until smooth.

2.⁠ ⁠While still warm, mix the squash with Parmesan, ricotta, egg yolk and nutmeg. Taste and adjust seasoning with a little more salt 1 and pepper if needed. The filling should be thick and spoonable, not wet; chill 20–30 minutes to firm up.

3.⁠ ⁠Lay out pasta sheets, cutting them into 6–7cm squares or rectangles. Brush around the edges with beaten egg. Place 1 heaped teaspoon of filling in the centre of each piece, top with another sheet (or fold over), then press firmly around the filling to seal, pushing out air. Trim with a knife or cutter and place on a floured tray; keep covered with a lightly damp towel.

4.⁠ ⁠Bring a large pot of well‑salted water to a gentle boil. In a wide pan, melt 120g butter over medium heat until it foams, smells nutty and turns a deep golden brown; add sage leaves and fry 30–60 seconds until crisp. Remove from the heat, stir in lemon juice, salt 2 and pepper.

5.⁠ ⁠Cook ravioli in batches for 3–4 minutes, until they float and the pasta is tender. Lift gently with a slotted spoon straight into the brown sage butter, tossing carefully to coat. Serve immediately with extra Parmesan and spoonfuls of the sage butter over the top.

Storage:

Keep leftover cooked ravioli in an airtight container in the fridge for up to 2 days; reheat gently in a pan with a splash of water and a knob of butter. Freeze uncooked ravioli in a single layer on a tray, then transfer to a bag for up to 2 months; cook from frozen, adding 1–2 minutes to the cooking time.