Squash Agnolotti Pasta with Porcini Sauce | RICARDO

Ingredients

• 1 onion, thinly sliced
• 1 butternut squash, about 2.2 lb (1 kg), peeled, seeded and cubed
• 2 tbsp (30 ml) olive oil
• ¾ cup (55 g) finely grated Parmigiano-Reggiano cheese
• ¾ cup (95 g) store-bought or homemade bread crumbs
• 1 pinch ground nutmeg
• 1 recipe Fresh Egg Pasta
• 2 shallots, chopped
• 6 tbsp (90 g) unsalted butter
• 1 cup (250 ml) red wine
• 4 cups (1 litre) beef broth
• ½ oz (15 g) dried porcini mushrooms, crushed
• 1 rind Parmesan cheese, about 2 inches
• Salt and pepper