Acorn squash agnolotti is perfect comfort recipe for those nights you just want something delicious! Typically when you talk about squash recipes when it comes to pasta it is typically paired with browned butter and sage. Well this is another take on a classic, I decided to replace those typically flavors with bacon and brussel sprouts. The filling has some richness with cheese and you can round out the flavors with my favorite italian ingredient, basil! Here is the recipe I hope you enjoy it!

Recipe ingredients

Pasta

3 eggs

3 egg yolks

Salt

3 cups 00 flour

Splash of water

2 small acorn squash

2 1/2 cups cooked

4 oz petite basque

3 oz Parmesan

5 leaves of sweet basil

Salt and pepper

Yellow tomato basil sauce see recipe

4 strips of duck bacon diced

1 lb of Brussels sprouts sliced 1/8 inch thick

1/8 cup pumpkin seeds

Parmesan shaved

Basil leaves

Recipe Instructions

How to make the squash filling,

Place roasted acorn squash, petite basque, parmesan cheese, and basil, into food processor along with salt and pepper. Puree until the mixture is completely smooth. Then place into a pastry bag with a plan tip. Place in the refrigerator for 30 minutes to firm up the filling slightly.

How to make Basic Egg Pasta How to make ravioli Pasta, Place flour in a bowl. Make a well in the center of the flour. Add eggs, water, and salt. With a fork stir the egg mixture until it starts to form a ball of dough. Then use your hands to form the dough. Add more flour if the dough is wet. Knead the pasta for 5 minutes and then cover and raring Take your pasta and cut in half. Leave one half covered while you work with the other half. Take the half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine ( I use the kitchenaid attachment). Then run the pasta all the way down to the lowest setting twice. Dusting the dough with flour if it is too wet. Then on the third time run it down to the second to last setting. Again, Use a little flour for dusting. You should have long sheets at this point, Run it along the whole length of the pasta sheet leaving about an inch or two at the ends. Then take a pastry brush or spray bottle of water and brush the top portion of the pasta sheet. Take the bottom part pasta closest to the filling and roll over to the brushed top portion. You should now have a long tube like pasta running all the way down the length of the pasta. Now, at every 1/2 inch use your index fingers and press down with with each index finger to create a little "ravioli" Continue the same thing all the way down the pasta sheet. Then using a pinwheel cutter cut away the excess pasta at the top. Then cut in between each press that you make with your fingers to create each agnolotti. Place agnolotti on a sheet pan lined with parchment paper dusted heavily with semolina flour. Set aside while you aside while you repeat the same process with the other half of the pasta ball.

To finish, Bring a pot of salted water to a boil. Meanwhile in a large saute pan on high heat add diced bacon and brussel sprouts. Cook for 7 minutes and then add the pasta to the water. Spoon in a 8 oz. ladle of the pasta water into the bacon and brussel sprouts once the bacon has crispened up. After 3 minutes strain the pasta out and add to the pan along with the tomato butter sauce. Season everything with salt and pepper. Spoon 5 or 6 agnolotti onto the plate and add pumpkin seeds and parmesan cheese. Finish with basil leaves, serve and enjoy!

Acorn Squash Agnolotti