We adore using honey in the kitchen any time of year, but especially in autumn when the flavors of the harvest bring us squash, apples, and figs.

Which Honey is Right for this Recipe?

We were torn when making this pasta inspired by the flavors of fall in northern Italy. Do we use Italian Alps or Tuscan Wildflower? In the end, we chose Italian Alps, but both honeys would be a delicious addition and nod to this recipe's taste of place. Using Italian Alps Honey for this pasta allows you to have the combined flavors of honey, squash, and roasted hazelnuts without being overly sweet. The earthiness of this specific honey helps marry together the sweet and savory flavors (the ingredients also being an ode to the regions this honey comes from!).

Ingredients:

1 small butternut squash
2 tbsp Italian Alps Honey (or more, don’t be shy)
½ cup ricotta or mascarpone
Salt + pepper
Fresh pasta sheets OR make your own pasta with 210 grams flour and 2 whole eggs plus 2 yolks
4 tbsp butter
A handful of hazelnuts (chopped + toasted)
1 sprig rosemary

Directions:

If making your own pasta:
1. Add your flour in a large bowl. Make a small well in the middle and add the eggs and yolks. Using a fork, slowly mix the flour into the eggs until it starts sticking together and becoming a big ball of dough.
2. Turn your dough onto the counter, and knead by hand until the dough has firmed up, and bounces back when you press a finger into it. Cover tightly with plastic wrap and leave to rest as long as possible.

For the sauce:
1. Slice the squash in half, scoop out the seeds, and roast the squash halves face-down at 400°F until soft (about 40 min). Scoop out the flesh and mash with a potato masher.
2. Mix the mashed squash with ricotta and honey. Season with salt and pepper as desired. Taste it — it should be slightly sweet. Cinnamon is a fun addition if you would like! Remember not to add too much honey at this point, the squash will add natural sweetness so we can add more after tasting the final filling mix!
3. Toast hazelnuts in a dry pan until they smell amazing. Roughly chop.
4. Flour your counters to keep them from being too sticky. Roll out pasta sheets, place small spoonfuls of filling in a line, fold over and seal the edge as you would seal a dumpling. Cut into little agnolotti pillows.
5. Brown butter in a pan until it turns golden and smells very nutty. It should be foamy! Add in the rosemary and toasted hazelnuts. Turn off the heat and stir in another drizzle of honey.
6. Boil agnolotti in salted water until they float (~ 3 min). Scoop them straight into the brown butter sauce. Toss gently to emulsify, adding some pasta water and letting the sauce become silky smooth! Serve hot, with extra honey drizzled on top if you’re feeling fancy.

Recipe developed by Chef Izzy Rozansky