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From the menu of … No. 246, 129 E. Ponce de Leon Ave., Decatur. 678-399-8246; www.no246.com
Q: Amazing food at No. 246 in Decatur! I had this heavenly dish called agnolotti. Delicious! I can't wait to return to have these again! Do you think you could possibly get the chef to share the recipe? — Vicki Williams, Cumming
A: Indeed, No. 246's executive chef, Drew Belline, was willing to share. Agnolotti are a type of ravioli typically made with one folded side and cut with a fluted cutter. For the roasted squash filling, Belline prefers African squash or delicata, available at your local farmers market.
At No. 246 they make their own pasta, which you can do as well using proportions of 2 1/2 cups all-purpose flour to 10 egg yolks plus 1 whole egg. If using purchased fresh pasta, roll it out so the dough is almost paper thin. The tip for using a sprayer to lightly mist the pasta when you’re making the agnolotti? Brilliant.
No. 246’s Winter Squash Agnolotti
Hands on: 1 hour
Total time: 4 hours
Makes: 80 agnolotti
For this recipe, real maple syrup is a must. The number of squash you use for the filling will vary. Divide the syrup, olive oil, garlic, thyme and vinegar as needed to season each half. If you end up with extra filling, it can be baked in a ramekin as a winter squash puree.
4 pounds winter squash
3 tablespoons maple syrup
3 tablespoons olive oil
4 cloves garlic, divided
2 sprigs thyme
2 teaspoons sherry vinegar
Salt and pepper
2 cups mascarpone
1 cup Grana Padano
3 egg yolks
1 pound fresh pasta sheets
All purpose flour, for dusting baking sheets
2 tablespoons unsalted butter
6 large fresh sage leaves
2 tablespoons chicken or vegetable broth
1 tablespoon sherry
Parsley, pumpkin seed oil and cubes of roasted squash for garnish
Preheat oven to 350 degrees.
To make filling, cut squash in half lengthwise and discard seeds.
Arrange squash halves , cut side up, on a rimmed sheet pan and brush with maple syrup and olive oil. Lightly smash two garlic cloves and divide garlic and thyme sprigs between seed cavities. Drizzle with sherry vinegar and sprinkle with salt and pepper. Roast squash until golden brown and soft, about 45 minutes. Remove from oven. While squash is still warm, scoop flesh from skin and drain in a colander. Allow to cool.
When squash is completely cool, discard any liquid that drained and put squash flesh in bowl of food processor. Add mascarpone, Grana Padano and egg yolks. Pulse until smooth. Taste for seasoning and add additional salt, pepper, maple syrup or sherry vinegar if needed. Because the egg yolks are raw, you may want to saute the filling before tasting. When seasoned, scrape filling into piping bags and refrigerate at least 1 hour.
When ready to prepare agnolotti, cut pasta into strips 3 inches wide. Pipe a continuous 1/2-inch bead of filling down the center of each strip. Using a spray bottle, very lightly spray pasta with water. Working quickly, fold the pasta sheet in half, covering the filling. Use your index finger and thumb to pinch the filling at 2-inch intervals along the length of the pasta. Pinch the long edge of the pasta to seal the filling inside. Use a fluted pasta wheel and trim the lengthwise edge so only 1/4-inch of pasta overhangs the filling. Then use the fluted wheel to cut the rectangles apart. Arrange agnolotti on lightly floured rimmed baking sheet and refrigerate, lightly covered, up to 2 hours.
When ready to serve, bring a large pot of salted water to a boil.
While water is coming to a boil, make the sauce in a large skillet by melting butter. Slice remaining 2 cloves garlic. When butter begins to brown, about 4 minutes, add garlic and sage and cook for 1 minute. Remove from heat, add broth and sherry. Set aside.
When water has come to a boil, drop in agnolotti. Do not crowd pot. When agnolotti float, they are done, about 3 minutes depending on the thickness of the pasta. Taste to be sure the pasta is tender. Remove with slotted spoon and add to sauce in skillet. Taste sauce for seasoning and serve agnolotti immediately garnished with torn parsley, a drizzle of pumpkin seed oil and cubes of roasted squash if desired.
Per agnolotti: 46 calories (percent of calories from fat, 44), 1 gram protein, 6 grams carbohydrates, trace fiber, 2 grams fat (trace saturated fat), 17 milligrams cholesterol, 5 milligrams sodium.
