Butternut Agnolotti In Brown Butter & Parmesan Recipe

About this recipe

Butternut Agnolotti in Brown Butter & Parmesan is a delightful vegetarian recipe with an Indian twist, perfect for a united family gathering. The rich and nutty brown butter sauce complements the creamy butternut filling of the agnolotti, while a generous sprinkle of freshly grated Parmesan adds a savory depth. This comforting dish combines the indulgence of Italian pasta with subtle Indian flavors, making it ideal for those seeking fusion cuisine. Whether shared during festive moments or enjoyed on a quiet evening, this dish brings warmth and joy to every bite.

Ingredients

• 100 g Unsalted Butter
• 6 pcs White Eggs
• 50 g Nutmeg Powder
• 100 g Hing Khoda
• - Fresh Cream
• 100 g Salt
• 500 g Refined Flour
• 250 ml Olive Oil
• 500 g Sugar
• - Basil Leaves
• 500g Butternut Squash

Instructions

1. 1. Roast the butternut squash cubes in a preheated oven at 200°C for 20 minutes until tender. Mash the roasted squash into a smooth paste and mix in nutmeg powder, sugar, and a pinch of salt.
2. 2. Prepare fresh pasta dough by combining all-purpose flour, egg, olive oil, and a pinch of salt. Knead until smooth and elastic, then let it rest for 30 minutes covered with a damp cloth.
3. 3. Roll out the dough thinly and cut into small squares. Add a small dollop of the mashed butternut squash filling to the center of each square, fold into agnolotti shapes, and seal the edges firmly.
4. 4. Boil a pot of salted water and cook the agnolotti for 3-4 minutes until they float to the surface. Drain and set aside.
5. 5. In a pan, melt the unsalted butter on low heat until it turns golden brown and emits a nutty aroma. Stir in hing and heavy cream, then simmer for 1 minute.
6. 6. Toss the cooked agnolotti in the brown butter sauce, ensuring they are coated evenly. Transfer to a serving dish and sprinkle grated Parmesan generously over the top.
7. 7. Garnish with fresh basil leaves and serve warm as a decadent dessert.