Butternut Squash Pansotti

Indulge in a culinary delight with this exquisite recipe for Butternut Squash Pansotti. These sumptuous triangular packages are filled with a flavorful combination of cooked butternut squash, Parmesan cheese, eggs, and nutmeg, creating a delectable blend of sweet and savory. With just one fold, these stuffed pasta are easy to prepare, making them a perfect choice for a delightful homemade meal. Served in a luscious Brown Butter sauce with sage or rosemary leaves, or paired with various pasta sauces such as Linguine with Garlic and Oil, Spaghetti with Butter and Parmesan, or Fettuccine Alfredo, these Butternut Squash Pansotti are guaranteed to impress your taste buds and elevate your dining experience.

MAKES: 4 servings (about 60 pansotti)

TIME: 11/2 hours with prepared pasta sheets

INGREDIENTS:

• 2 cups cooked (preferably baked) butternut squash
• 2 eggs
• 1/2 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 teaspoon sugar, or to taste
• 1/2 cup freshly grated Parmesan cheese
• Cornmeal or all-purpose flour for dusting
• 1 recipe Fresh Egg Pasta or Eggless Pasta, rolled into sheets and kept moist under a towel or plastic wrap

INSTRUCTIONS:

1. Purée the cooked butternut squash, preferably by passing it through a food mill or ricer to achieve a smooth texture.
2. In a bowl, combine the squash purée with the eggs, freshly grated nutmeg, and a pinch of salt and freshly ground black pepper.
3. Taste the mixture and adjust the seasoning, adding a little sugar if necessary to enhance the sweetness.
4. Stir in the freshly grated Parmesan cheese and taste again, adjusting the seasoning to your liking.
5. Lightly dust a flat work surface with cornmeal or all-purpose flour.
6. Cut the fresh pasta dough into sheets that are 4 to 5 inches wide.
7. Cut the sheets into 2- to 2 1/2-inch squares.
8. Brush the edges of the squares lightly with water to help them stick together during shaping.
9. Place a rounded teaspoon of the butternut squash filling onto each square.
10. Fold each square in half to create a triangle and press the edges firmly to seal the pansotti.
11. Bring a large pot of water to a boil and add salt.
12. Cook the pansotti in batches of about 30 at a time, for just a few minutes until they rise to the surface.
13. Drain the cooked pansotti and serve them immediately, tossed in the Brown Butter sauce with sage or rosemary leaves, or paired with your preferred pasta sauce.

BUTTERNUT SQUASH PANSOTTI VARIATIONS:

• Sweet Potato Pansotti: Substitute cooked sweet potato for the butternut squash and omit the sugar. These pansotti pair wonderfully with extra virgin olive oil and pecans or walnuts for added texture and flavor.

• Chestnut Pansotti: Substitute cooked, peeled, and crumbled chestnuts for the butternut squash. To enhance the flavor, add minced shallot or onion with the eggs. Serve these pansotti with the rich sauce from Spaghetti with Butter and Parmesan for an indulgent dining experience.

With the sweet and savory combination of butternut squash and Parmesan, these Butternut Squash Pansotti will surely delight your taste buds and elevate your pasta night to a gourmet experience. The ease of preparation and the variety of sauce pairings make this recipe a delightful addition to your culinary repertoire.