Taleggio and butternut agnolotti recipe


  • Yield: 4 Servings


For the Pasta Dough
  • 1 pound (about 2 ²⁄₃ cups) durum flour
  • 6 ounces (about 1 cup) semolina flour
  • 2 ounces (a scant ½ cup) unbleached all-purpose flour
  • ¾ cup (about 9 to 10 large) egg yolks
  • ½ cup (4 ounces) water
  • 2 tablespoons (1 ounce) olive oil
  • Kosher salt and ground white pepper
For the Filling and Parmesan Pecan Crumbs
  • 4 ounces Taleggio cheese
  • 12 ounces cooked (baked or steamed) butternut squash
  • 1 large egg, whisked
  • ¼ teaspoon grated orange zest
  • Pinch freshly grated nutmeg
  • Kosher salt and ground white pepper
  • ¼ cup panko bread crumbs
  • ¼ cup finely chopped pecans
  • 2 tablespoons (1 ounce) unsalted butter
  • ¼ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh chives
  • Kosher salt and ground white pepper
For the Truffle Butter Sauce and the Finished Dish
  • 2 tablespoons minced shallots
  • ¼ cup (2 ounces) Madeira or Marsala wine
  • 1 cup (8 ounces) Light Chicken Stock
  • Small sprig of fresh tarragon
  • 1 dried bay leaf
  • 4 tablespoons (2 ounces) truffle butter or 4 tablespoons unsalted butter with 1 teaspoon truffle juice or truffle oil
  • Kosher salt and ground white pepper
  • 1 tablespoon unsalted butter
  • Basil blooms or small basil leaves or sage leaves
How to Make It
    To Prepare the Pasta Dough
  1. Combine all the ingredients together in a large mixing bowl, and mix together with your hands into a rough dough that holds together.
  2. Transfer the dough to a work surface and knead it, pushing down with the heel of your hand, and then folding it back over itself continually for about 5 minutes, until the dough is smooth and supple.
  3. Form the dough into a disk, then cover with plastic and refrigerate for 30–60 minutes.
  4. To Prepare the Filling
  5. Combine all the ingredients in a food processor. Pulse multiple times, until you have a thick coarse puree. Reserve at room temperature.
  6. To Prepare the Bread Crumbs
  7. Combine the bread crumbs, pecans, and butter in a small saucepan. Sauté over medium-low heat until light golden in color and crisp. Drain the crumbs on paper towels.
  8. When cool, mix in the Parmesan and chives and sprinkle with salt and pepper. Reserve at room temperature.
  9. To Prepare the Pasta
  10. Pat out the pasta dough as needed to roll it through a pasta machine to its thinnest setting, following the machine manufacturer’s directions. You want long rectangles of pasta that you cut into broad ribbons 3 inches wide.
  11. Place 2 teaspoons of filling every 3 inches along the length of the pasta. Begin to form the agnolotti by folding the bottom of the long pasta ribbon up over the filling and pinch to close along that edge to get a good seal.
  12. Press the dough flat between the mounds of filling. Using a fluted pastry wheel, cut between the mounds of filling into puffy filled rectangles. Repeat with the remaining pasta and filling.

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