Roasted Garlic Honeynut Caramelle with Brown Butter & Sage

Difficulty Level: Difficult

Total Time: 2 hours

Serving Size: 2-4 servings

These honeynut squash caramelle are filled with a creamy roasted squash and ricotta filling, then tossed in a nutty brown butter sage sauce. A cozy, handmade pasta dish that’s perfect for fall.

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Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 whole eggs

• 3 egg yolks

• 1 honeynut squash, peeled and cubed

• 1 bulb garlic

• 2-3 tbsp. olive oil

• Salt & pepper to taste

• 1 cup whole-milk ricotta

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/2 tsp. salt

• 6 tbsp. unsalted butter

• ~ 10 sage leaves

  
  

Directions:

1. Heat the oven to 400°F. Slice the top off the garlic bulb and place it on a baking sheet with the honeynut squash cubes. Drizzle with olive oil and season with salt and pepper. Roast for 30–40 minutes, or until the squash is tender and the garlic is soft.

2. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

3. Add the roasted garlic cloves and honeynut squash to a blender and blend until Smooth. Add in the ricotta, Parmigiano and salt. Blend again until smooth then transfer to a piping bag and set aside.

4. Divide the rested dough into four pieces. Roll each into thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller).

5. Cut the pasta sheets into 2 1/2 x 3 inch rectangles. Pipe about 1/2 tbsp. of the filling along the bottom edge of each rectangle. Roll the pasta around the filling, then pinch both ends to create the caramelle shape.

6. Bring a large pot of water to a boil.

7. Meanwhile, melt the butter in a large pan until it begins to bubble and turn caramel brown in color. Add the sage leaves until they crisp. Remove the crispy sage from the pan and set aside.

8. Once the water comes to a boil, add plenty of salt. Cook the caramelle until they float to the top, about 2-3 minutes.

9. Strain the caramelle and toss them in the brown butter sauce over low heat. Add pasta water as needed.

10. Plate and top with the crispy sage leaves.