Ingredients
Fresh Pasta Dough
- 300 g Caputo 00 Flour
- 3 large free-range eggs
- Pinch of salt
- 1 tsp Colavita Extra Virgin Olive Oil
- 75 g blanched spinach, finely chopped and squeezed dry
Roasted Butternut Filling
- 1 medium butternut, peeled and cubed
- Colavita Extra Virgin Olive Oil
- Salt and black pepper
- ½ tsp nutmeg
- 50 g Parmigiano Reggiano, finely grated
- 2 tbsp mascarpone or ricotta
- Zest of ½ lemon
Sage Butter Sauce
- 100 g butter
- Fresh sage leaves
- 1 small clove garlic, lightly crushed
- Salt and black pepper
To Finish
- Parmigiano Reggiano
- Toasted walnuts or hazelnuts, optional
- Drizzle of Colavita Extra Virgin Olive Oil
Method
1. Roast the butternut
- Preheat oven to 200°C.
- Toss cubed butternut with olive oil, salt, and pepper.
- Roast for 30–40 minutes until soft and lightly caramelised.
- Allow to cool slightly, then mash or blend until smooth.
- Mix through nutmeg, Parmigiano Reggiano, mascarpone or ricotta, and lemon zest.
- Taste and adjust seasoning.
2. Make the pasta dough
- Blanch the spinach for 30 seconds in boiling water, then plunge into ice water. Squeeze out excess water and finely chop.
- Place Caputo 00 Flour on a clean surface and create a well in the centre.
- Add eggs, olive oil, salt, and the chopped spinach into the well.
- Using a fork, gradually incorporate the flour into the eggs and spinach until combined.
- Knead for 8–10 minutes until smooth, elastic, and evenly green.
- Wrap tightly and rest at room temperature for at least 30 minutes.
3. Roll and shape the agnolotti
- Divide dough into portions.
- Roll through a pasta machine until thin but still sturdy enough to hold filling.
- Pipe or spoon small portions of filling in a line along the sheet.
- Fold over, press to seal, and cut into individual agnolotti.
- Press edges firmly to remove air pockets.
- Place on a lightly floured tray while you finish shaping.
4. Cook the pasta
- Bring a large pot of salted water to the boil.
- Cook agnolotti for 2–3 minutes until they float and are tender.
- Reserve some pasta water before draining.
5. Make the sage butter
- In a wide pan, melt butter over medium heat.
- Add sage leaves and allow them to crisp gently.
- Add garlic briefly for aroma.
- Transfer cooked agnolotti into the butter.
- Add a spoon of pasta water and toss gently to create a glossy coating.
6. Finish
- Plate immediately.
- Top with Parmigiano Reggiano.
- Scatter toasted nuts for texture if using.
- Finish with a drizzle of Colavita Extra Virgin Olive Oil.
Serve immediately while delicate and silky.
