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Butternut Squash Agnolottis
Homemade agnolottis stuffed with a silky purée of butternut squash, onion, parmesan and breadcrumbs, served with a rich red wine sauce, porcini mushrooms and a parmesan crust. A refined Italian recipe, ideal for impressing your guests at a special dinner.
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Cost Breakdown
Critical Success Points
- • Rest the dough (30 min)
- • Roast the squash and onion (45 min at 204 °C)
- • Roll the dough very thin without tearing
- • Properly seal each agnolotto
- • Reduce the red wine sauce to a coating consistency
- • Precise cooking of the agnolottis (4 min)
Safety Warnings
- • Handle the very hot oven (204 °C) – use kitchen gloves
- • Be careful with sharp knives when cutting the dough
- • Hot red wine can splatter – keep your face away from the flame
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