Agnolotti Di Zucca Recipe

Ingredients

• 42 ounces Delicata squash
• 14 ounces ricotta
• 1.5 ounces grated pecorino romano (preferably fulvi)
• 1 teaspoon ground chili flakes
• 1/2 teaspoon freshly grated nutmeg
• 2 cups '00' flour
• 1 teaspoon salt
• 14 yolks
• 1 - 2 teaspoons water
• 1 large pot of salted
• 20 small sage leaves
• 4 tablespoons unsalted butter
• 1 lemon
• 1 ounce pasta cooking water
• Grated pecorino romano (fulvi) to taste
• 2 teaspoons aceto tradizionale balsamic vinegar