Fig, Mascarpone, and Prosciutto Agnolotti with Smoked Butternut Squash and Asiago Cheese

One part creamy, one part sweet, one part smoky, all parts delectable.


  • 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

  1. 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)
  2. In a medium sauté pan, gently melt butter. Add shallots and cook until translucent, about 1 minute.
  3. Add half of the peas and squash; warm gently and set aside to be used as garnish
  4. In the same pan, add remaining ingredients except for prosciutto. Gently simmer to melt the cheese and thicken slightly
  5. 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)
  6. Remove from heat; add prosciutto and mix
  7. Arrange in bowl and top with peas and squash; shave a bit more Asiago or Pecorino on top and serve



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