Butternut Squash and Leek Agnolotti with Sage and Walnut Brown Butter Sauce

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Origional Weav

Recently retired, avid foodie who loves to cook, grill, and smoke all types of food.

subheading: Agnolotti:

1 ¼ cups (10 ounces) all-purpose flour, plus additional for dusting

3 large eggs

1 medium butternut squash, peeled, halved lengthwise, seeds and guts removed and cut into 1-inch cubes

2 leeks, thoroughly cleaned, sliced into ½-inch rounds (greens discarded)

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

¼ cup mascarpone cheese, at room temperature

2 tablespoons Gorgonzola dolce

subheading: Sauce:

1 stick (8 tablespoons) unsalted butter

2 cloves garlic, smashed

½ cup walnuts, coarsely chopped

8 fresh sage leaves

2 tablespoons apple cider vinegar

Freshly grated Pecorino-Romano, for garnish

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