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Baéz. Englis Recipes
Baéz. Englis Recipes
Baéz. Englis Recipes
Ingredients
4 SERVING S
½
butternut squash (about 1 pound), peeled, seeded, cut into ½-inch pieces
1
shallot, unpeeled
1
garlic clove, unpeeled
3
tablespoons olive oil
2
sprigs thyme
20
sage leaves, divided
½
cup walnuts
2
tablespoons grated Parmesan, plus more for serving
2
tablespoons mascarpone, crème fraîche, or sour cream
1
teaspoon fresh lemon juice
6
tablespoons unsalted butter
Preparation
Step 1
Preheat oven to 425°. Toss squash, shallot, garlic, oil, thyme, red pepper
flakes (if using), and 4 sage leaves on a rimmed baking sheet until coated.
Season with salt and pepper; cover loosely with foil. Bake until squash and
shallot are very soft, 35–45 minutes. Transfer to a plate and let cool.
Step 2
Step 3
Peel shallot and garlic and discard herbs. Purée squash, shallot, garlic,
Parmesan, marscapone, and lemon juice in a food processor until smooth.
Scrape into pastry bag fitted with ¼" tip (or use a large resealable plastic bag
and cut a small opening in 1 corner).
Step 4
Set pasta maker to thickest setting; dust lightly with cornmeal. Divide dough
into 8 pieces. Working with 1 piece at a time and keeping remaining dough
wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider
than mouth of machine); pass through rollers. Fold dough as needed to fit and
roll again. Repeat without folding, adjusting machine to thinner settings after
every pass and dusting with cornmeal if sticky, until pasta is 1/16" thick (setting
8 on most machines). (Alternatively, you can roll out sheets lengthwise with a
rolling pin until 1/16" thick.)
Step 5
Lightly dust work surface with cornmeal. Working with 1 length at a time and
keeping remaining dough wrapped in plastic as you work, arrange so long
side is facing you. Starting 1" from short edge and 2" from long edge closest
to you, pipe teaspoon-sized mounds of squash mixture down the length,
spacing ¾" apart. Lightly brush water around each mound. Fold the long side
closest to you over filling, extending at least 1" past filling, and press down
length to seal. Using index fingers and thumbs on both hands, pinch dough
on either side of filling, sealing dough and creating “pillow” shapes.
Step 6
Using pasta cutter or pizza cutter, trim long side of dough farthest from you
about ½" from mounds, then trim short ends to create tidy edges all around.
Discard trimmings. Cut between each mound of filling, making individual
pasta. Transfer angolotti to a cornmeal-dusted sheet tray. Repeat with
remaining dough and filling.
Step 7
Heat butter in a medium skillet over medium, swirling pan often, until butter
foams, then browns, 4–6 minutes. Remove from heat and stir in remaining 16
sage leaves.
Step 8
Step 9
https://www.bonappetit.com/recipes/slideshow/pasta-sauce-ideas