Fig, Mascarpone, and Prosciutto Agnolotti with Smoked Butternut Squash and Asiago Cheese
One part creamy, one part sweet, one part smoky, all parts delectable.
Ingredients
- Lilly’s Fig, Mascarpone, and Prosciutto Agnolotti (OR Fresh Sage Gnocchi OR Sweet Potato Gnocchi)
- 3 tbs. butternut squash – slowly smoked, grilled, and diced
- 1/2oz. prosciutto di Parma, thinly sliced (julienned)
- 1 tbs whole unsalted butter
- 1 tsp minced shallots
- 2 tbs heavy cream
- 1 tbs Asiago cheese
- 1 tbs Pecorino cheese
- 2 tbs green peas (fresh or frozen)
- salt and pepper to taste
How to Make It
- Boil 4 to 6 Agnolotti (or about 5 ounces of Gnocchi) in heavily salted water for 4 to 5 minutes (2 to 3 minutes for Gnocchi)
- In a medium sauté pan, gently melt butter. Add shallots and cook until translucent, about 1 minute.
- Add half of the peas and squash; warm gently and set aside to be used as garnish
- In the same pan, add remaining ingredients except for prosciutto. Gently simmer to melt the cheese and thicken slightly
- Using a slotted spoon, add the ravioli or gnocchi and simmer in the sauce for 30 seconds (pasta will continue to release natural starches and add a silky texture to the sauce)
- Remove from heat; add prosciutto and mix
- Arrange in bowl and top with peas and squash; shave a bit more Asiago or Pecorino on top and serve
