Butternut Squash Agnolotti, Salsiccia, Punterelle, and Marsala Sauce

Adapted by StarChefs.com
November 2010
Yield: 4 Servings


For the Agnolotti Filling
500 grams butternut squash puree
50 grams brown butter
50 grams honey
2 teaspoons salt
Fresh pasta dough
To Assemble and Serve
¼ head Italian puntarelle, leaves separated from stems
4 tablespoons olive oil
1 tablespoon parmesan cheese
Lemon juice
1 link salsiccia (Italian-style pork sausage)
2 tablespoons chicken stock


For the Agnolotti Filling:
Combine the squash purée, brown butter, honey and salt in a food processor. Form the agnolotti with thin sheets of fresh pasta.

To Assemble and Serve:

Set a large pot of water to boil; once close to the boil, salt it generously. Shave the puntarelle stems on a mandolin and season with olive oil, parmesan, and lemon juice. Cook the agnolotti for 4 minutes in the boiling salted water. Heat a sauté pan with the remaining olive oil and add the sausage. Break the sausage into pieces with a spoon and add the leaves of puntarelle. After 2 minutes, add the thicken stock and the cooked agnolotti. Plate the agnolotti in a shallow bowl and spoon some of the sausage and puntarelle greens over the top. Finish with some of the shaved puntarelle.