Agnolotti di Zucca

• 42 ounces Delicata squash, roasted puree *
• 14 ounces ricotta
• 2 ounces grated pecorino romano (preferably fulvi)
• 1 teaspoon ground chili flakes
• 1/2 teaspoon freshly grated nutmeg
• 2 cups '00' flour
• 1 teaspoon salt
• 14 yolks
• 1 - 2 teaspoons water
• 1 large pot of salted, boiling water
• 20 small sage leaves
• 4 tablespoons unsalted butter
• 1 lemon, halved
• 1 ounce pasta cooking water
• Grated pecorino romano (fulvi) to taste
• 2 teaspoons aceto tradizionale balsamic vinegar

1. Mix all ingredients together in a bowl with a spatula until all the ricotta is fully incorporated.
2. Transfer to a piping bag and set aside in the refrigerator.

ricotta, pecorino romano, ground chili flakes, nutmeg, flour, salt, yolks, water, water, sage, unsalted butter, lemon, pasta cooking water, pecorino romano, balsamic vinegar

Taken from www.foodrepublic.com/recipes/agnolotti-di-zucca-recipe/ (may not work)