Roasted Squash Agnolotti Paired with our 2019 Goedhart Syrah

Filling:

Preheat your oven to 450°F. In medium mixing bowls, toss the squash separately in the olive oil and salt. Add more oil if needed to evenly coat all the pieces. Spread it evenly on separate baking sheets lined with parchment paper. Roast your squash for 20 - 30 minutes or until it is browned and completely tender when pierced with a fork. A dark caramel brown color on the squash is ideal.

In the bowl of the food processor, combine both squash (it is ok if it is still warm), herbs, spices, and verjus or lemon juice. Process until completely smooth, and there are no more chunks. Add more salt and ver jus to taste and process again just to combine.

Allow the puree to cool completely before transferring it to a piping bag. You can use a piping tip or cut your bag tip so that the opening is about the diameter of a dime. Leave in the fridge until you are ready to roll your pasta dough.

Pasta:
In the bowl of a stand mixer fit with the kneading hook, add 1 c of flour, egg yolks, salt and oil. Mix on lowest speed until combined. Slowly add in remaining flour only until dough stops being sticky and begins to form a ball. The dough should not stick to your finger when touched but should have just enough tack not to slide off of the bowl. Let the dough knead on the lowest speed in the bowl for 10 minutes, or until the dough looks smooth and is not ripping. You can also knead by hand if you prefer. Wrap the dough ball tightly in plastic wrap and set aside. This dough needs to rest a minimum of 20 minutes at room temperature before you roll it out.

When the dough and filling is ready, set up your pasta machine. You will need a bench scraper, a bowl of extra flour, a small bowl with water, pastry brush, and a pasta cutter (fluted or smooth). I also use a chopstick, pen, or other thin tool to seal between my agnolotti. Use your bench scraper to cut your dough ball into four triangles. Leave three covered in the plastic. Use the palm of your hand to smash the fourth piece and coat it lightly in flour. Roll it through your machine on the widest setting. Fold the dough like a letter in thirds. Smash it as thin as you can with your palm, lightly flour if it is at all sticky and run through the machine again. Move your machine setting to the next smallest and roll again. Continue to do so, flouring in between if the dough is sticky, until you reach the desired thinness. All machines are different, on my Mercato, I roll until setting number 6. The dough should be just barely translucent but still easy to handle without tearing.

Lay the rolled dough flat on a lightly floured work surface. Use the piping bag to pipe a thick even line of filling all the way across the closest side of the dough to you. Use the tips of your fingers to wrap the closest side of the dough over the filling so you end up with a long tube of filled pasta all the way across. Take your pastry brush and dip it in the water, you want it damp not dripping. Run the brush all along the pasta that is still flat on the counter as close to the filled tube as possible. Using your fingertips, roll the tube over another time to cover up the space brushed with water. Starting at either end take both pointer fingers and press down on the tube

to seal each individual agnolotti. The size is your preference, but try to make them even for cooking purposes. Cut the excess pasta away with your pasta cutter (I save this for a quick lunch with butter and parmesan). Take your chopstick or other tool and press down between each agnolotti to be sure there is a good seal. Then cut each agnolotti apart with your pasta cutter. Lay them on a baking sheet covered lined with parchment paper and refrigerate or freeze for later use.

To serve:
Fill a medium pot with water and add 2 T of salt. Bring to a boil.

In a medium saute pan melt butter brown over medium until solids have lightly browned at the bottom and butter is caramel colored. Remove from heat and set aside. Use a light colored or silver saute pan so you can see the butter change color. Heat a large saute pan over med/high heat, drizzle with olive oil to cover the bottom of the pan. Add your mushrooms and stir often until they release all their juices. Sprinkle with salt and all herbs/spices and continue to cook until lightly browned, tender and liquid has cooked out. Combine with your brown butter pan and add the mustard and ver jus. Whisk or stir to combine and taste for salt.

Drop your pasta into the boiling water and cook for 4 minutes. Using a slotted spoon or strainer transfer the pasta to the butter mixture and add a few tablespoons of pasta water. Over medium heat, cook the pasta in the butter mixture for about two minutes. Serve hot and enjoy with your 2019 Goedhart Syrah!