How to make Butternut Squash Pansotti


How to make Butternut Squash Pansotti? If you’re going to make one stuffed pasta, this should be it: It takes only one fold to create these triangular packages.  Serve in Brown Butter with sage or rosemary leaves.Ingredients and simple directions;



  • 2 cups cooked (preferably baked) butternut squash
  • 2 eggs
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 teaspoon sugar, or to taste
  • 1/2 cup freshly grated Parmesan cheese
  • Cornmeal or all-purpose flour for dusting
  • Fresh Egg Pasta or Eggless Pasta, rolled into sheets and kept moist under a towel or plastic wrap


  1. Purée the squash, preferably by passing it through a food mill or ricer. Combine it in a bowl with the eggs, nutmeg, and some salt and pepper. Taste; if the mixture is not sweet, add a little sugar. Stir in the Parmesan and taste again; add more of any…


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