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Parve
Medium
6 Servings
Allergens 
2 Hours
Diets
This elegant fall pasta highlights the sweet earthiness of roasted squash, wrapped in delicate handmade agnolotti and finished with a silky walnut-sage sauce. A perfect pairing for cozy evenings.
For more gourmet cooking for special occasions, watch Rosh Chodesh Club!
pasta machine
fluted pastry cutter
1 cup flour (00 flour such as Tuscanini recommended)
1 whole egg, for dough, plus 1 for egg wash
pinch of salt
1 tablespoon Tuscanini Extra-Virgin Olive Oil
water as needed
semolina flour, for dusting
1 cup fall squash puree (can use a red kuri squash, acorn squash, fairytale pumpkin, baking pumpkin, butternut squash; or can use store-bought pumpkin puree)
1 egg
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon allspice
salt, to taste
pepper, to taste
sugar, to taste (just a little)
1 tablespoon vegan butter
1 teaspoon Haddar Cashew Butter
1 tablespoon chopped walnuts
3 sage leaves
a splash of Chalk Hill Chardonnay or other white wine, to deglaze
olive oil
flaky salt, for finishing
Roast a whole squash at 350 degrees Fahrenheit for about 45 minutes (depending on the size of your squash). Let it cool down. When cooled, remove the seeds.
In a food processor, process 1 cup of the flesh of the squash with seasonings. Taste and adjust to your preference. Add the egg and process again to combine.
Transfer filling to a piping bag. Let it rest in the refrigerator to set.
Place the flour in a mound on your work surface. Make a well in the center and crack the egg into it, then add salt and oil. Whisk the egg with a fork. Slowly incorporate the flour while whisking, enlarging but retaining the well shape. (Watch the episode to see what this looks like.)
Adding water as needed, continue mixing with the fork, and then your hands, until a smooth, strong dough forms. The texture you’re looking for is shoe leather.
Wrap the dough in plastic wrap and let rest.
Bring a large pot of salted water to a boil.
Meanwhile, shape the pasta. Dust your work surface with semolina flour.
Flatten the dough ball into a rough rectangle thin enough to pass through your pasta machine.
Run the dough through your pasta machine several times, starting at the thickest setting and running it through again on gradually thinner settings, four or five times in total. You will have a long, smooth sheet of pasta.
Lay the sheet on a semolina-dusted surface and lightly brush the dough with egg wash.
Pipe a thick stripe of filling down the center. Carefully fold the bottom side of the rectangle up over the filling, making sure the dough lies directly against the filling with no air pockets. Press lightly where the dough meets to seal the edge.
Use your fingers to pinch the filled dough into sections to form individual agnolotti, then cut between them with a fluted pastry cutter.
Carefully lift the agnolotti from the counter (I recommend a bench scraper) and drop it into the boiling water. Cook for two to three minutes, or until they float.
Melt the vegan butter over high heat. Add the cashew butter and mix till combined.
When it is foamy, add the walnuts and the sage leaves.
Add the wine. Alternatively, you can use lemon juice or apple cider vinegar.
Start with your sauce. Plate the sauce in the bottom of a wide bowl. Drizzle over some olive oil. Place a few pieces of agnolotti on top of the sauce, and finish with flaky salt.
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