Agnolotti del Plin with...Agnolotti del Plin with Kabocha Squash and Hazelnut Brown Butter

Exquisite hand-pinched Piedmontese pasta filled with roasted kabocha squash and aged Parmigiano, finished in a nutty brown butter emulsion with crispy guanciale and toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Roast the kabocha squash at 200°C until tender and caramelized. Purée until perfectly smooth and fold in mascarpone, Parmigiano-Reggiano, and a pinch of nutmeg. Transfer to a piping bag and chill.

2. 02

   Create a well with the flour on a marble surface. Add egg yolks to the center and gradually incorporate until a dough forms. Knead for 10 minutes until silky and elastic. Rest for 1 hour wrapped in film.

3. 03

   Roll the pasta dough through a machine until paper-thin (setting 8 or 9). Pipe small mounds of filling 2cm apart along the lower half of the sheet.

4. 04

   Fold the dough over the filling and use the 'plin' (pinch) technique to seal each pocket. Cut with a fluted pasta wheel to create individual agnolotti.

5. 05

   In a wide skillet, render the guanciale until golden and crispy. Remove the meat and set aside, leaving the rendered fat in the pan. Add the butter and cook until it foams and develops a toasted hazelnut aroma.

6. 06

   Boil the agnolotti in heavily salted water for 2-3 minutes. Use a slotted spoon to transfer the pasta directly into the brown butter sauce along with a small splash of pasta water.

7. 07

   Add sage leaves to the pan and toss gently to create a glossy emulsion. Plate the agnolotti immediately, garnishing with the crispy guanciale, crushed hazelnuts, and a final dusting of Parmigiano.