Embrace cozy vibes with this tasty homemade butternut squash and goat cheese agnolotti recipe. To keep things simple, I make the egg-based pasta dough in a stand mixer using all-purpose flour (nothing fancy!) and wrap it around a filling of roasted butternut squash and creamy goat cheese, creating little pillows of pasta that burst with flavor in every bite.
Homemade agnolotti is definitely a project, so this recipe makes more than enough to enjoy some now and freeze some to cook later!
You can serve butternut squash agnolotti so many different ways, but I like to toss the cooked agnolotti in a simple sauce of butter and Parmesan cheese, topped with crispy pancetta and fresh parsley. You've got this!
Don't let homemade pasta intimidate you. It's easier to make than you think! In the post below I've got my best homemade pasta tips, tricks, tools, and step-by-step photos to guide you through the process of how to make agnolotti from scratch.
butternut squash and goat cheese agnolotti
This homemade pasta recipe has been slowly creeping your way for about 2 years now. It was inspired by an incredible agnolotti dish I had at Chef Fabio Viviani's Bar Cicchetti here in Boston on my birthday a couple of years ago. A wide, flat bowl with six giant pillows of pasta, stuffed with a rich and creamy goat cheese and butternut squash filling.
It was the kind of dish you go to bed dreaming about. So I knew I had to try making my own version. Now, I may be a pastry chef, and I've certainly made lots of different kinds of homemade pasta before, including my apple walnut and gorgonzola ravioli, but agnolotti was a new pasta shape for me.
I'm no pasta granny, so I wanted to make sure I had plenty of practice with it before I shared the recipe with you. So I've spent the past two years practicing and honing my agnolotti shaping skills. I tested making large butternut squash agnolotti like the ones I dreamt about, but ultimately found that smaller agnolotti were easier to both make and eat.
One of the trickiest things about recipe development for a pasta that has both a dough and a filling is trying to nail down exactly how much filling you need for the amount of pasta. Variables like how thin you roll your pasta dough and how efficient you are with your cuts and pasta scraps can all make a big difference.
I've done my best, but if you do end up with extras of either, nothing needs to go to waste. Any extra pasta dough can be rolled out and cut into pappardelle or tagliatelle and any excess filling can be thinned out with a bit of pasta water and used as a pasta sauce. And both the pasta dough and the filling can also be frozen for later if you're not ready to use it all right now.
I love spending a weekend afternoon making a big batch of these homemade butternut squash and goat cheese agnolotti, cooking up about a quarter of them to eat right away, and freezing the rest for later. It's a great way to enjoy these rich fall flavors in a quick and easy homemade dinner all year round.
What is Agnolotti?
Agnolotti is a type of stuffed pasta, folded and cut into little pillow-shaped squares or rectangles. There are lots of different ways to shape agnolotti. Some have three pinched-together edges while others (like the ones you'll make in this recipe) are folded to have an extra little flap of pasta dough which is excellent at picking up sauces.
Agnolotti can come in a range of sizes ("agnolotti de plin" specifically refers to tiny agnolotti, as "plin" means "pinch" in Italian) and a variety of meat or vegetable fillings.
Agnolotti differs from ravioli in that ravioli are made from two sheets of pasta dough with the filling sandwiched between them. Agnolotti are made from a single sheet folded over the filling.
You can use this dough and filling to make butternut squash ravioli, but I find agnolotti are faster to make, and I end up with a larger quantity of pasta with less waste at the end.
Ingredient Notes
Here are the ingredients that you'll need to make this butternut squash and goat cheese agnolotti recipe!
Pasta Dough and Butternut Squash Filling
For the pasta dough, I use a classic egg pasta dough, a version of the "All-Purpose Pasta Dough" by Chef Anne Burrell (RIP!). Where Chef Anne's instructions call for kneading the pasta dough by hand, I use my stand mixer and dough hook. It's easier on my arms and back. You can use either method, whichever one you prefer.
As for the filling, it's a pretty straightforward process.
Roast the butternut squash.
Puree the filling together.
The filling needs to be smooth and creamy but still fairly stiff. It has to be piped later, so I don't want it to be runny! At this point, I usually taste the butternut squash and goat cheese pasta filling and add more salt or pepper if I think it needs it.
How to Shape Agnolotti
I start by dividing the pasta dough into 4-6 pieces roughly equal in size. I wrap any of the pieces I'm not working with in plastic so they don't dry out and set them aside at room temperature.
Psst! I went into a lot more detail about how to properly roll out a sheet of pasta dough (with step-by-step photos) in my pumpkin spice pasta dough post, so pop over there to check it out, especially if you're brand new to making homemade pasta!
I roll each piece into a long sheet using a pasta roller, passing it through each setting at least twice.
I have a short counter, so I usually cut the sheet into a few pieces about 1 to 1½ feet long to make it easier to handle. I dust the sheets lightly with flour and cover the ones I'm not using so they don't dry out.
When it comes to shaping these agnolotti the first thing you need to know is that shaping agnolotti will get easier with practice. Once you get the hang of it, it's pretty easy to zip down the line of pasta dough, pinching, flicking, and trimming it into individually sealed pieces like a bonafide "pasta granny."
If it's your first time making agnolotti, take a deep breath. Remind yourself it's okay if the first batch (or three) look a little wonky, and remember to have fun with it.
The second thing you need to know is that you can change the size of your butternut squash agnolotti based on how thick you pipe the filling onto the sheet of pasta dough. I usually pipe a line of filling about ½" thick, but I've also seen giant agnolotti that are almost 2 inches thick. Play around with different sizes to figure out what you like best.
Pipe a line of the butternut squash pasta filling about half an inch above the bottom edge of the pasta sheet.
Use a pastry brush or your finger to brush a thin layer of water directly above the line of pasta filling.
The water will seal the tube of dough together so it sticks and keeps the filling from leaking out.
Then I gently lift the bottom edge of the pasta dough and fold it over the filling, pressing it flat against the moistened sheet of pasta dough to seal it shut and press out any air bubbles.
Cutting the agnolotti apart is the trickiest part of the process, imo. Expert pasta makers and the pasta grannies make this look so easy, moving deftly down the line of pinched dough, rolling the agnolotti away as they cut them apart in one quick movement.
Like I said, this takes some practice. Go slowly until you get the hang of it, then you can try speeding up.
Roll the pasta cutter away from you with each cut so that it presses the vertically pinched sections down and seals them to the flat flap of pasta dough. This is what creates the cute little pillow shape!
Once you've cut the agnolotti apart, give each one a quick check to check everything is sealed tightly so no filling leaks out. I like to pinch the cut edges to make sure the little flap is sealed in place.
Place the finished agnolotti on a flour-dusted sheet pan and set them aside to begin drying while you make the rest of the pasta.
Butternut Squash Goat Cheese Agnolotti with Parmesan and Pancetta
Making butternut squash and goat cheese agnolotti from scratch takes enough work, so I like to keep it simple to serve. The pasta has so much flavor that it doesn't really need much else.
On one burner, I bring a pot of generously salted water to a boil. Fresh homemade pasta cooks quickly (even from frozen), so I use the time while the water comes to a boil to crisp up the prosciutto.
To cook the agnolotti, bring a large pot of generously salted water to a rolling boil. Gently lower the agnolotti into the boiling water (I like to use a wire spider) and cook for about 3-4 minutes. Then use the wire spider to remove them from the water directly to a skillet to cook with a pan sauce.
Then I add the Parmesan cheese and stir until it melts into a creamy sauce. I finish by chopping up the prosciutto and parsley and adding it back to the skillet with the pasta.
SUPER HELPFUL PASTA EQUIPMENT
While you can use a rolling pin to roll the pasta dough, I do recommend using a pasta roller. It will make your life so much easier. I use the KitchenAid pasta rolling attachment, but you can also use a hand cranked countertop model.
You'll also need:
- Fluted pasta cutter - A fluted pasta cutter has a slightly beveled blade edge that doesn't just cut through the dough, it also helps seal it shut. Yes, you can use a pizza wheel, but you'll find a fluted cutter much easier!
- Piping bags - I use 12" piping bags for the filling. You can also use a plastic bag with the corner snipped off.
- Food processor - A good food processor makes whipping the butternut squash and goat cheese filling a breeze. I use my big 14-cup Cuisinart food processor for this because it's so powerful.
📖 Recipe
Butternut Squash and Goat Cheese Agnolotti with Crispy Prosciutto
Recipe Notes
- I use regular all-purpose flour. You can use 00 pasta flour if you want, but all-purpose flour will work just fine.
- I consider a single serving 113 grams (4 ounces) of pasta per person. Homemade pasta is more filling than boxed pasta.
- If you're scaling this up, estimate 1 piece of prosciutto per person.
- For making the sauce to serve the agnolotti, you really do want to use fresh, finely grated parmesan cheese. Grate it yourself using a fine rasp-style grater. The parmesan you get in the canisters doesn't melt as nicely and is prone to clumping which is unpleasant in a sauce!
- This butternut squash-filled pasta freezes really well. I usually make a big batch, cook some right away, and freeze the rest. It's a great way to have a quick easy meal ready to go in the future.
- To freeze the butternut squash agnolotti, place the flour dusted sheet pan with the shaped pasta on it in the freezer for about 30-45 minutes. Then transfer the frozen pasta to a large resealable freezer bag and press as much air out as possible. It will stay good in the freezer for up to 3 months. The agnolotti can be cooked from frozen, just add 1-2 minutes to the cooking time.
- You can also freeze any unused pasta dough or filling. Wrap the pasta dough tightly in plastic wrap, then place in a plastic bag with as much air pressed out as possible. To freeze the filling, press a sheet of plastic wrap against the surface of it in an airtight container. Defrost both in the fridge, then let them come to room temperature to use.
- The butternut squash and goat cheese filling makes a great pasta sauce on its own. Thin it out with a bit of pasta water and/or heavy cream in a skillet and toss it with cooked pasta. Easy-peasy!
- In terms of timing, it's your call whether to make the butternut squash filling while the pasta dough rests or make the pasta dough while the butternut squash roasts. You do you! It doesn't make a difference to me either way.
Ingredients
Pasta Dough
- 453 grams all-purpose flour (1 pound)
- ½ teaspoon diamond crystal kosher salt (use half as much of any other brand or type of salt)
- 4 large eggs
- 1 large egg yolk
- 53 grams olive oil
- 1-2 tablespoons water (only if needed)
Butternut Sqash & Goat Cheese Filling
- 2 pounds butternut squash (peeled, scooped, and cut into 1" cubes)
- 113 grams goat cheese (4 oz)
- 28 grams parmesan cheese (1 ounce)
- 1 teaspoon diamond crystal kosher salt (use half as much of any other brand or type of salt)
- ¼ teaspoon black peppere
- ⅛ teaspoon nutmeg (freshly grated)
Serving (2 servings)
- 340 grams butternut squash agnolotti (approx. 40 pieces)
- 28 grams unsalted butter (2 tablespoons)
- 2 slices prosciutto
- ¼ cup reserved pasta water
- 28 grams freshly grated parmesan cheese (1 ounce, plus more for garnishing)
- 1 tablespoon minced fresh parsley
Instructions
Butternut Goat Cheese Filling
- Preheat the oven to 400°F.
- Roast. Toss the peeled and cubed butternut squash with olive oil, salt, and pepper in a mixing bowl to coat. Arrange the seasoned squash on a sheet pan in a single layer. Roast for 35-45 minutes until very soft and tender.
- Blend. Combine roasted squash, goat cheese, parmesan cheese, salt, pepper, and nutmeg in the bowl of a large food processor. Process until smooth and creamy, pausing to scrape down the bowl a few times throughout.
- Cool. Set the filling aside to cool. The filling can be refrigerated for up to a week or frozen for up to 3 months before use.
Pasta Dough
- Mix. Combine flour and salt in the bowl of a stand mixer. Make a well in the center. Pour whole eggs, yolk, and olive oil into the well and whisk with a fork to break up the yolks, gradually incorporating more flour in from the sides until you have a very thick, wet mixture in the middle. Attach the dough hook and mix on low, pausing occasionally to push more flour from the sides into the center.
- Knead. Once the dough comes together in a shaggy mass on the hook and there's no loose flour left in the bottom of the bowl, up the speed to medium-low and knead until the dough is smooth, about 6-8 minutes. It will feel quite stiff. Turn the dough out onto a lightly floured countertop and knead with your hands for about 30 seconds to shape it into a ball.
- Rest. Wrap the dough in plastic and let chill at room temperature for 30 minutes before use. If not using immediately, refrigerate for up to 24 hours; let rest at room temperature for 1 hour before use.
Agnolotti Assembly
- Prep. Fill a piping bag with the butternut squash filling, using a bowl scraper or the flat back of a knife to even it out inside the bag and try to pop any air bubbles. Wait to snip the end off until you're ready to start filling the pasta.
- Divide. Divide the dough into quarters; no need to be precise, just eyeball it. Wrap the dough you aren't using in plastic and set it aside.
- Roll. Dust the pasta dough with flour and press into a rough rectangle shape using your fingers. Roll the dough once through the widest setting of the pasta roller. Brush any excess flour off the top of the dough and fold it in thirds like a letter (see visual guidance here: rolling pasta dough). Run the dough through the pasta maker on the widest setting again, with one of the open sides of the folded dough going through first.
- Keep rolling. Continue rolling the pasta dough twice through on each setting until the dough is quite thin but not so delicate it will tear (I usually go to #6 or #7 on my pasta roller). Dust with more flour as needed between rolls if it's feeling sticky. Support the pasta using the backs of your hands as it gets thinner so that your fingertips or fingernails don't poke or tear through it. Cut the dough into separate sheets about 12-16" long so they're easier to manage. Set the sheets you're not using aside under a towel and dusted with flour so they don't dry out.
- Piping and sealing. Pipe a line of butternut squash filling about half an inch in from one long edge of the pasta sheet. Lightly brush water along the inner edge of the filling. Fold the outer edge of the pasta dough over the filling, allowing the filling to roll forward slightly as you pull the pasta dough over it. Press the flap of pasta dough down to create a tube around the filling. Use the side of your pinky or forefinger to firmly seal the dough to itself and even out the filling. Trim off the excess dough, cutting along the edge of the flap, about half an inch away from the filling. Set the excess dough aside.
- Pinching and cutting. Press down on either end of the tube of dough to seal the open ends shut. Then use your thumb and forefinger to pinch approximately one-inch segments of filling down the length of the tube. Pinch firmly to make sure the dough is sealed all the way down to the bottom. Work from one end to the other, gently rolling each agnolotti forward, then cutting through the pinched together dough to create the envelope shape. Pinch the edges of each agnolotti together to seal.
- Repeat. Arrange agnolotti on a flour-dusted sheet pan and repeat with the remaining dough and filling until all the pasta has been formed.
Cooking & Serving
- Boil. Bring a large pot of generously salted water to a boil. Reduce to an active simmer, then move on to the next step.
- Crisp prosciutto. Preheat a medium skillet over medium heat. Melt butter in the skillet, then cook prosciutto until bright red and crispy, flipping once or twice as needed. Remove crispy prosciutto to a paper towel and set aside.
- Cook agnolotti. Bring the water back to a boil, then add the agnolotti and cook for 3-4 minutes or until a bunch of them are floating. Test one piece of pasta for doneness by cutting or biting it in half (caution: it will be hot!). Use a wire spider or slotted spoon to transfer the cooked agnolotti to the same skillet you cooked the prosciutto in. Add reserved pasta water, and stir gently over medium-low heat.
- Sauce it. Add the grated parmesan cheese all at once and continue stirring gently as it melts. If the cheese is clumpy, you may need to adjust the heat or add additional splashes of pasta water to help it melt. Stir until the cheese and pasta water thicken into a silky sauce. Finish by stirring in the parsley.
- Serve. Serve topped with the crumbled crispy prosciutto and additional parmesan cheese freshly grated overtop.
karen marie says
ERMAGERD! Those are teh CUTEST little pasta thingies!
I have had a non-electric pasta machine for going on 40 years that I have never used. I keep saying "ANY MINUTE." Maybe agnolotti will make it happen.
homesick4philly says
Made these over the weekend and they were phenomenal. The pasta shape is a little challenging at first but once you get the hang of it, they’re easy to make.
Highly recommended adding this recipe to your regular fall menu.
Rachel says
Just tried this recipe last night for a pasta making night with friends! I made the dough ahead of time - I will say it took a little water for the dough to come together nicely, maybe because I used King Arthur flour which is a little higher protein? But otherwise it rolled beautifully and was delicious. The filling was very tasty - I added a little more nutmeg and some maple sugar for my own flavor preferences. For the pasta night we made several different sauces and I will say this pasta went well with all of them! A vodka sauce was great (really brought out the "fall" flavor) and a creamy sauce brought out the sweetness of the pasta. Overall an excellent recipe, especially for the shaping advice, they turned out great!