Agnolotti pasta pockets were invented in 1870s Piedmont when chefs needed to use every scrap of expensive meat filling.
Squash Agnolotti with Sage Chilli & Lemon Chickpeas
Dive into a bowl of comfort with our irresistible squash agnolotti, perfectly enveloped in a delicate pasta shell! Tossed with aromatic sage, a hint of chili, and zesty lemon-infused chickpeas, this dish bursts with vibrant flavors that will awaken your taste buds. Get ready to impress at your next dinner with this delightful fusion of textures and tastes!
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 butternut squash, peeled and cut into 1-2 inch chunks
- 1 bulb garlic
- Lemon
- 1 shallots, trimmed and halved lengthways
🥛Dairy & Eggs(4)
- 60g butter, plant based for vegan recipe (4.2 tbsp)optional
- Fresh pasta dough (4 eggs, 400g 00 flour)
- A little milk, if neededoptional
- Sharp cheese, or nutritional yeastoptionalnutritional yeast
🫙Pantry Staples(4)
- 580g jar chickpeas, and their liquid (20.5 oz)
- Extra virgin olive oiloptional
- 400g 00 flour (3.2 cup)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(2)
- Large handful sage leaves, finely sliced
- Sea salt & black pepper
📦Other(1)
- 2 red chillies, finely chopped
👨🍳 Instructions
- 1
Heat the oven to 200°C. Toss the pumpkin, shallots and garlic bulb with olive oil, salt and pepper. Roast for 30–35 minutes until soft. Allow to cool a little, squeeze the garlic out of the skins and blitz the garlic, squash and shallots to a smooth puree, adding a little milk if necessary.
- 2
Roll pasta sheets to the second thinnest setting. Either pipe a 2cm wide tube along the centre or spoon a small mound with a little space between each. Fold over, squeeze firmly to the desired size then cut with a pasta cutter or even a pizza cutter works. Place on a flour tray until ready to blanch.
- 3
Boil the agnolotti for 2-3 minutes in salted boiling water. Melt the butter then add the sage and chilli and cook for a minute or two. Add in the chickpeas and agnolotti and toss gently to combine. Season with salt and lemon juice to taste.
- 4
Plate with extra virgin olive oil, pepper and a sharp cheese or nutritional yeast on top.
💡 Pro Tips
- ✓Roast squash at exactly 200°C because this temperature caramelizes natural sugars without burning while driving off 60-70% moisture for concentrated flavor in your filling.technique200°C, 60-70% moisture reduction
- ✓Roll pasta to second-thinnest setting (typically 1.5mm) because agnolotti need structural integrity to hold filling while remaining tender enough to cook through in 2-3 minutes.technique1.5mm thickness
- ✓Pipe filling in 2cm tubes with 1cm spacing because this ratio prevents bursting during sealing while ensuring even cooking - too close and they'll stick, too far and you waste dough.technique2cm filling, 1cm spacing
- ✓Brown butter to beurre noisette stage (165°C internal temp) before adding sage because milk solids need to caramelize for nutty depth that complements squash sweetness.timing165°C internal temp
- ✓Add chickpeas to hot sage butter for 30-45 seconds before agnolotti so they absorb flavored fat and develop slight crust while pasta finishes cooking.timing30-45 seconds
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
Share this recipe
Agnolotti pasta pockets were invented in 1870s Piedmont when chefs needed to use every scrap of expensive meat filling.
Squash Agnolotti with Sage Chilli & Lemon Chickpeas
Dive into a bowl of comfort with our irresistible squash agnolotti, perfectly enveloped in a delicate pasta shell! Tossed with aromatic sage, a hint of chili, and zesty lemon-infused chickpeas, this dish bursts with vibrant flavors that will awaken your taste buds. Get ready to impress at your next dinner with this delightful fusion of textures and tastes!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 butternut squash, peeled and cut into 1-2 inch chunks
- 1 bulb garlic
- Lemon
- 1 shallots, trimmed and halved lengthways
🥛Dairy & Eggs(4)
- 60g butter, plant based for vegan recipe (4.2 tbsp)optional
- Fresh pasta dough (4 eggs, 400g 00 flour)
- A little milk, if neededoptional
- Sharp cheese, or nutritional yeastoptionalnutritional yeast
🫙Pantry Staples(4)
- 580g jar chickpeas, and their liquid (20.5 oz)
- Extra virgin olive oiloptional
- 400g 00 flour (3.2 cup)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(2)
- Large handful sage leaves, finely sliced
- Sea salt & black pepper
📦Other(1)
- 2 red chillies, finely chopped
👨🍳 Instructions
- 1
Heat the oven to 200°C. Toss the pumpkin, shallots and garlic bulb with olive oil, salt and pepper. Roast for 30–35 minutes until soft. Allow to cool a little, squeeze the garlic out of the skins and blitz the garlic, squash and shallots to a smooth puree, adding a little milk if necessary.
- 2
Roll pasta sheets to the second thinnest setting. Either pipe a 2cm wide tube along the centre or spoon a small mound with a little space between each. Fold over, squeeze firmly to the desired size then cut with a pasta cutter or even a pizza cutter works. Place on a flour tray until ready to blanch.
- 3
Boil the agnolotti for 2-3 minutes in salted boiling water. Melt the butter then add the sage and chilli and cook for a minute or two. Add in the chickpeas and agnolotti and toss gently to combine. Season with salt and lemon juice to taste.
- 4
Plate with extra virgin olive oil, pepper and a sharp cheese or nutritional yeast on top.
💡 Pro Tips
- ✓Roast squash at exactly 200°C because this temperature caramelizes natural sugars without burning while driving off 60-70% moisture for concentrated flavor in your filling.technique200°C, 60-70% moisture reduction
- ✓Roll pasta to second-thinnest setting (typically 1.5mm) because agnolotti need structural integrity to hold filling while remaining tender enough to cook through in 2-3 minutes.technique1.5mm thickness
- ✓Pipe filling in 2cm tubes with 1cm spacing because this ratio prevents bursting during sealing while ensuring even cooking - too close and they'll stick, too far and you waste dough.technique2cm filling, 1cm spacing
- ✓Brown butter to beurre noisette stage (165°C internal temp) before adding sage because milk solids need to caramelize for nutty depth that complements squash sweetness.timing165°C internal temp
- ✓Add chickpeas to hot sage butter for 30-45 seconds before agnolotti so they absorb flavored fat and develop slight crust while pasta finishes cooking.timing30-45 seconds