Carmelized Summer Squash Anglotti in Sungold Sauce
By Jamie Rothenberg
Growing up, my mom had a number of go-to rotating meals based on dishes her own grandma would make. My favorite was the one where she’d saute zucchini in a pan with thin slices of garlic until the squash became caramelized, soft and sweet. In a separate pan, she’d cook down cherry tomatoes until they became saucy, then would toss everything together with rigatoni and cover it all in ricotta and parm. It was a quick meal that did not cut corners in terms of flavor. I reimagined that dish as an anglotti, swapping the cherry tomatoes for sungolds and cooking the sauce down with a little butter and wine.
Items Used
- Stand mixer with paddle attachment
- Pasta machine
- Bench scraper or knife
- Pasta cutter
Ingredients (17)
Ingredients (17)
Pasta dough
Caramelized Summer Squash Filling
Instructions
Form the Pasta Dough
In the bowl of a stand mixer, combine 00 flour (1 ¾ cups), salt (1 pinch), eggs (2 large) and yolks (2). Using the paddle attachment, mix on medium-low speed until the dough comes together, about 3-4 minutes. If the dough looks crumbly, add 1 Tbsp of cold water.
Turn out dough on a floured surface. Knead for 2-3 minutes, until it feels smooth to the touch; the pasta dough should not feel sticky or dry.
Using your palms, form dough into a square shape, then firmly wrap in plastic.
Allow dough to rest at room temp for an hour.
While the dough rests, make the agnolotti filling.
Using the back of your knife, smash garlic cloves (4–5 cloves), then roughly chop. Dice squash (2 medium) by cutting into lengthwise strips, then rotating and cutting into cubes. Combine garlic, squash, olive oil (3 Tbsp), salt (1 pinch), and pepper (1 pinch) in a large skillet over medium-high heat. Cover and cook until summer squash releases its liquid, about 5 minutes.
Uncover the pan, then continue to cook the summer squash, allowing it to reduce and brown. Occasionally stir; when needed, deglaze the pan with a splash of white wine or water. Lower the heat as needed. This should take approximately 20 minutes; remove from heat once reduced in size and soft.
Once cooled, transfer summer squash to the bowl of a stand mixer. Add ricotta (1 cup), grated parm (¼ cup), lemon zest (½ lemon), red pepper flakes (1 pinch), and a few cranks of salt and pepper. Mix with the paddle attachment until everything is incorporated. Adjust seasoning to taste.
For ex: my first test, the ricotta I used was too sweet; I added more pepper + lemon to balance.
Add filling to a piping bag, and place in the fridge until ready to use.
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Jamie Rothenberg is a Brooklyn-based line cook and freelance content creator/video editor. Born and raised in New York City, their cooking style is a culmination of their Italian-American upbringing, and their love for exploring the city they grew up in.You can find them at Dinner Party in Clinton Hill, or popping up at cafes, bars, homeware stores (or anywhere else that wishes to host them!) with slices of cake for sale.