Chef Bill Fuller stopped by PTL today to show off another delicious fall-inspired recipe!

Butternut Squash Agnolotti with Hazelnuts, Celery, and Gorgonzola Cream

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  • 1 egg
  • 8 sheets fresh pasta dough
  • Agnolotti Filling
  • Gorgonzola Cream
  • ½ C. Thinly sliced celery and celery leaves
  • ¼ C. Pomegranate seeds
  • ½ C. Toasted, crushed hazelnuts

Special Equipment Needed:

  • Pastry Bag
  • Pasta Wheel
  • Pastry Brush

1. Whisk egg with a little water to make a light wash.
2. Place filling in a pastry bag fitted with a round tip.
3. Lay a sheet of pasta dough on the table running lengthwise in front of you. Cut the sheet in half lengthwise making two long ribbons.
4. Lightly brush egg wash onto sheets. Pipe a continuous ribbon of filling along each sheet about ½ inch from bottom edge.
5. Gently roll pasta into a filled tube. Seal one end by pressing down firmly with your fingers. Make firm impressions every 1 ½ inches moving down the tube away from the crimped end.
6. When finished, cut in the middle of each crimp with a pasta wheel or similar cutter. Lay out on sheet pans on a little cornmeal.
7. Proceed with remaining sheets.
8. Bring 3-4 qts. salted water to a boil. Cook 5-6 agnolotti per diner.
9. Spread Gorgonzola Cream on plates. Top with pile of agnolotti.
10. Top with celery slices, pomegranates, and hazelnuts.

Agnolotti Filling

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  • 1 ea. Butternut squash, about 12” in length
  • 1 # Mascarpone
  • 1/2 C. Ricotta Cheese
  • 1 Tbs Chopped fresh sage
  • 1 ea. Egg yolk
  • Salt and pepper to taste

1. Split butternut squash lengthwise. Scoop out seeds.
2. Lightly oil cut faces, season with salt and pepper, and place facedown on a baking sheet.
3. Roast in a 350º oven until the thickest part of the squash is soft. Remove from oven and allow to cool enough to handle.
4. Scrape butternut meat into a bowl. Add mascarpone, ricotta, and sage. Mix well.
5. Season to taste with salt and pepper.
6. Fold in Egg yolk

Note: Variations in size of the squash may necessitate changing the amounts of the cheeses.

Gorgonzola Cream

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  • 2 C. Heavy cream
  • ½ # Gorgonzola
  • Slight scrape of nutmeg
  • Salt and pepper to taste

1. Combine all ingredients.
2. Bring to a simmer, and cook for 5-10 minutes.
3. Adjust seasonings.