Squash Agnolotti Pasta with Porcini Sauce | RICARDO
This sponsored content is a format made by or for an advertiser. Preparation 55 min Cooking 1 h 15 min Chilling 1 h Servings6 FreezesYes This impressive dish
Keywords
- freezer recipe
- italian recipe
- agnolottis
- comfort food
- mushrooms
- cheese
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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
- pepper
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