We had a butternut squash and some mascarpone in the fridge, and I was feeling like pasta. We've done ravioli before, so I thought we should try something new.  So I googled "butternut squash and mascarpone agnolotti" and came up with this recipe. We shamelessly copied it, and it turned out great. You absolutely must go to their site to watch the videos showing how to create the agnolotti. I thought it was much easier than making ravioli.

The proportions shown here made approximately 100 agnolotti.

For Agnolotti
1 Butternut Squash, approx 1 pound
1 Tbsp Sea Salt
1/2 tsp Black Pepper
1 Tbsp Butter
1/2 Tbsp Ras El Hanout (Moroccan Spice Blend)
1/2 cup Mascarpone Cheese
1 tsp Lemon Zest from Micro Plane
4 egg noodle pasta sheets (we buy ours from Eastern Market, but you could make your own)
Egg wash = 1 egg + 1 Tbsp water

For Serving
4oz Butter - Cooked over low heat until very brown.
1 Tbsp Lemon Zest
1/2 Tbsp Salt
1 Tbsp Chopped Sage

Preparation Instructions

To make the filling, take fresh butternut squash, cut it in half, remove the seeds, and season it with ras el hanout, sea salt, black pepper, and butter. Then roast the squash halves in the oven until soft (400d deg for approx 30). Scoop meat from squash shells, place it into a mixer, and combine with mascarpone cheese and lemon zest. Mix until smooth. Adjust final seasoning to taste.

Lay a sheet of pasta lengthwise in front of you (on a well-floured surface if using freshly-made pasta). Brush the sheet with egg wash. Put the filling into a piping bag and pipe a line along the front edge of the sheet. Fold the sheet over the filling and use your fingers to make indentations every inch to form small pouches. Fold the pasta over again and use a cutting wheel to remove any extra dough and then cut between pouches.

To finish the pasta, cook in boiling salted water for 2 minutes and then sauté quickly in brown butter with pecans, sea salt , chopped sage and lemon zest.