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Agnolotti Di Zucca

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Agnolotti Di Zucca

Ingredients

  • 42 ounces delicata squash, roasted puree
  • 14 ounces ricotta
  • 1.5 ounces grated pecorino romano (preferably fulvi)
  • 1 teaspoon ground chili flakes
  • 1/2 teaspoon freshly grated nutmeg
  • salt and pepper to taste
  • 2 cups '00' flour
  • 1 teaspoon salt
  • 14 yolks
  • 1 - 2 teaspoons water
  • 1 large pot of salted, boiling water
  • 20 small sage leaves
  • 4 tablespoons unsalted butter
  • 1 lemon, halved
  • 1 ounce pasta cooking water
  • grated pecorino romano (fulvi) to taste
  • 2 teaspoons aceto tradizionale balsamic vinegar
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Published 2014-09-09 18:57:43 (2 years ago).

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