Walnut Squash Agnolotti with Gorgonzola Sauce

To make the pasta dough:

1: Whisk together 00 flour, semolina, and salt. Make a well with the flour on a work surface and crack in eggs, add olive oil, and roasted red pepper if making the orange dough. Whisk the eggs and then slowly whisk in a little flour at a time until you have a mixture that won’t run off the sides. Using a bench scraper incorporate more flour until crumbly enough to knead together by hand. Knead the dough until smooth, this can take 10 minutes. Wrap in plastic wrap and allow to rest for minimum one hour.

2: Roll the pasta into sheets. If you want to make the striped design, layer the sheets and cut into strips and then place on their side exposing the inside layers, and stick together 3 of the strips, using water if you need and then roll the dough out again. You’ll want your end roll to be a number 7 or 8 on the scale.

3: Follow the video to see how to make the Agnolotti shape!

To make the filling:

1: Preheat oven to 400 degrees Fahrenheit or 200 Celsius.

2: Cut the butternut squash in half, rub with 20g of olive oil and season with salt. Roast skin side up for one hour. Allow it to cool completely and then discard the skin.

3: Toast walnuts in 20g of olive oil until fragrant and nutty. Allow it to cool before using.

4: In a food processor, pulse together walnuts, salt, and ricotta. Then add in squash, parmesan and blend until smooth. Transfer to a piping bag.

To make the Gorgonzola sauce:

1: In sauté pan over medium heat, melt butter with sage and oregano. Allow butter to brown and get nutty and toasty, whisking continuously to avoid burning. The sage and oregano will get crispy, take it out and use as a garnish. Next, whisk in heavy cream, salt, black pepper, and gorgonzola. Allow the gorgonzola to melt and the sauce to cook until thickened.