Porcini Mushroom Infused Agnolotti with Fromage Blanc & Butternut Squash Purée

Recipe by Marc Johnson, Executive Chef at Santa Lucia Preserve, Carmel, California. USA
Image by Caleb Rosenberg @SantaLuciaPreserve

Serves: 1

Ingredients 

• 8ea Porcini Mushroom Infused Agnolotti Stuffed w/ Fromage Blanc
• 1 ounce Brown Butter Roasted Apples
• 1/2 ounce Toasted Hazelnuts
• 2 ounces Butternut Squash Purée
• Black Garlic Molasses
• Basil (as needed for garnish)
• Thyme Flowers (as needed for garnish)

Fromage Blanc Agnolotti 

• 404 grams OO Flour
• 50 grams Porcini Mushroom Powder
• 258 grams Whole Eggs (beaten)
• 1 Tablespoon Kosher Salt
•  1 quart Fromage Blanc (we use Carmel Valley Creamery)

Butternut Squash Purée

• 1 Butternut Squash (halved and seeded)
• 1 Shallot (minced)
• 2 Garlic Cloves (minced)
• 1 cup Heavy Cream
• Kosher Salt (to taste)

Preparation

Fromage Blanc Agnolotti 
Sift the flour and mushroom powder onto your work surface, add the salt, and make a well in the middle. Pour the eggs into the well. Using a fork, slowly mix the eggs with the flour a little at a time. Chef Note: When you see a loose ball of dough forming, use your hands until all the flour and eggs have been incorporated. Knead the dough for about 5 minutes. Chef Note: Push on the dough with your finger, and if it springs back then your dough is ready to rest. Place the pasta dough in your refrigerator for at least 1 hour before rolling it out into sheets.

Once you have your pasta sheets rolled out, pipe a thin line of fromage blanc cheese the length of the pasta sheet using a piping bag. Brush a little egg wash on the dough in front of the cheese and fold your dough over. Press dough on the dough with your fingers, making the desired size of agnolotti, and then cut it with a handheld pasta cutter. Once you have your agnolotti cut, cook in salted boiling water or store in the freezer until you are ready to use.

Butternut Squash Purée
Preheat the oven to 350°F. Place the butternut squash, flesh side up, onto a sheet pan, brush it with olive oil, and season it with salt. Place the squash in the oven and roast until fork tender. When soft, remove the squash from the oven and scoop out the flesh. Discard the skin.

In a small sauce pot, sauté the shallots and garlic until fragrant. Add the butternut squash, season with salt, and cook for an additional 3 minutes. Add the heavy cream and bring it to a simmer. Place the butternut mixture into a blender and blend on high until smooth. Pass the butternut purée through a fine mesh sieve. Taste and adjust with more salt if necessary.

Final Preparation

First, bring a large pot of salted water to a boil. Add the agnolotti and cook for 3-4 minutes. While the pasta is cooking, add some brown butter to a sauté pan and cook your apples until slightly caramelized. Once the pasta is cooked, add to the sauté pan with the apples. In a separate pot, heat your butternut squash purée.

Assembly

Spoon the butternut squash purée into the bottom of a bowl. Add the agnolotti on top of the purée. Garnish with roasted apples, toasted hazelnuts, basil, and thyme flowers. Drizzle black garlic molasses over the top.

Wine Pairing

Summer Dreams Super Chill Pinot Noir 2022

Santa Lucia Preserve, Carmel, California, USA
Photography by Caleb Rosenberg, © Santa Lucia Preserve