Carmelized Summer Squash Anglotti in Sungold Sauce

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.

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.

Add filling to a piping bag, and place in the fridge until ready to use.

Set up your pasta station: I put two half sheets on my counter, one with 5-6 sheets of parchment paper, and one with one piece. Place a small bowl on the counter (for sealing your agnolotti), and a small bowl of flour.

Unwrap pasta dough and using a bench scraper, cut into four segments.

Using one quarter at a time, roll out the pasta dough through each setting of the machine, stopping at number 6. Keep the other segments wrapped in plastic through this process, so they do not dry out. Place on the half sheet; 2 sheets of dough fit on each layer, stack with a dusting of flour and a piece of parchment, so the dough will not stick to each other.

Once all the dough is rolled out, grab your filling and pipe a thin layer along the middle of the pasta in one long line, leaving about an inch on either side. Fold the pasta over itself, securing with a bit of water.

Pinch along the filling about 1 inch apart. Trim the top along the seam edges of the dough, then cut each pinch section to create individual agnolotti. As you cut the pasta, place on your second half sheet, covered in a layer of parchment and sprinkled with flour.

You can pause here and freeze the pasta. They will keep in the freezer for 3 months.

Bring a large pot of water to a boil. Salt well.

Thinly slice garlic (5 cloves). In a medium skillet, saute garlic until fragrant. Add sungolds (2 pints), then cover.

Cook 5-10 minutes, until sungolds begin to burst. Uncover and continue cooking, allowing tomatoes to continue breaking down and form a sauce. I like to use the back of a wooden spoon to help break up the burst tomatoes.

Lower the heat. Add a pat of butter (6 Tbsp) and a splash of white wine (3 Tbsp); allow alcohol to cook off.

As sauce finishes, drop in agnolotti to boiling water. They should only take a minute or two to cook, and will begin to float when ready.

Using a slotted spoon, transfer to sauce with a splash of pasta water, and toss until sauce is glossy and covers the agnolotti.

Plate the pasta. Cover with fresh grated parm, basil, red pepper flakes, and a bit of salt and pepper before serving.