- Yield: 20 ea. butternut squash agnolotti
butternut squash agnolotti
Recipe courtesy of Ray Silva, Executive Chef, Serrano Country Club (El Dorado Hills, Calif.)
Ingredients
- butter - 30 gms., whole, unsalted
- chicken stock - 90 gms.
- sage - 1 gms., chiffonade
- lemon juice - 5 gms., fresh
- kosher salt - 1 gm.
- parmigiano reggiano - 5 gms., microplaned
- butternut squash purée - 100 gms.
- 63-degree egg - 1 ea.
- Maldon Sea Salt - 1 gm.
- pepitas - 15 gms., toasted
- sage leaf - 2 ea., fried
Instructions
- Drop the agnolotti portion in a large pasta pot while the water is at a rolling boil. Cook for 3 minutes.
- While the pasta is cooking, begin to brown the butter in a small saute pan.
- Deglaze the pan with chicken stock and and reduce to nape.
- Add the chiffonade sage to the pan as you remove the pasta from the pot, adding it to the same pan.
- Add the lemon juice to adjust acid then the kosher salt to adjust seasoning and finish the pasta with parmigiano reggiano.
- For the plate up, begin to spoon the butternut squash purée into a pasta bowl creating a divot in the purée for the egg to nestle into.
- Crack the egg out of its shell and spoon it into the bowl, placing it on the purée and season it with Maldon salt.
- Spoon the finished agnolotti around the egg and garnish with toasted pepitas and fried sage leaves.