Text Size: Small Medium Large

Italian Wedding Angnelotti

Italian Wedding Angnelotti

Chef Matthew Blau

Max's Restaurant, www.maxsrestaurant.com, Brattleboro, VT

Ingredients:

  • 1/3 c. sliced almonds
  • 1 large butternut squash
  • 1 Spanish onion
  • 2 cloves garlic
  • 1 bay leaf
  • 1 Tbsp. Olive oil
  • Salt
  • Pepper
  • 1/3 c. golden raisins
  • 2 Tbsp. Ricotta cheese
  • 2 tsp. Dark rum (optional)
  • 1 Tbsp. Chopped parsley
  • fresh pasta or store bought pasta sheets
  • egg wash
  • 2 Tbsp. Butter
  • freshly grated reggiano

Method:

Toast 1/3 c. sliced almonds in a 350 F oven until golden.

Dice half a large butternut squash and coast with 1 Tablespoon olive oil, salt, and pepper. Roast at 400 F. in foil covered pan until just fork-tender.

Finely dice ½ Spanish onion, mince 2 cloves garlic and sauté with 1 bay leaf in 1 Tablespoon olive oil over medium heat until onion is transparent.

Add cooked squash, 1/3 c. golden raisins and toasted almonds and cook on low flame for 5 minutes. Add 2 Tablespoons Ricotta and 2 teaspoons dark rum (optional). Cook for an additional 2 minutes. Add 1 Teaspoon chopped parsley, salt, and pepper to taste.

Cut in to ¾" slices.