Butternut Squash Agnolotti with Bacon and Aged Balsamic

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This recipe was easy because Chef Anne gives such explicit directions. I'd really hate to see what some folks consider hard! Chef Anne, you really do rock as you always say!

And, just for the record, our grandson is only 3 and this recipe is certainly not too sophisticated for his palate. All healthy ingredients and a good and fun way to introduce the taste of squash to a child.

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So i made this for mothers day, and i was a little worried about all the different ingredients coming together. But is was awesome! i modified just a bit, i added a clove of crushed garlic into the filling to add a bit of flavor. and i used nutmeg on my squash instead of cinnamon, since that's what i normally use on my squash. i stuck to the sauce as is, it's not really a sauce but it was great. you could probably even add some heavy cream to make it more of a sauce if you wanted to. i had spaghetti sauce on hand in case the other sauce wasn't good, but we all preffered it with anne's sauce.
i also made the ravioli's earlier in the day placed them on a sheet tray w/ flour and put them in the fridge til dinner time(make sure they are in a SINGLE layer or they will stick together and get ruined. You could definetly freeze them at that point too. Then just pull them out and cook.
It is a time consuming recipe but well worth it and even better if you plan ahead and make the ravioli's on the weekend or something you could definetly whip the sauce up and cook the ravioli's in no time.

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I fully agree with the reviewer who was bothered by the idea that this was labeled "easy"! If we start saying that making homemade stuffed pasta with a pretty complex sauce is easy, we really aren't being reasonable. Simple steps? Perhaps. But put this many of them in a row and you've got a very labor-intensive, difficult meal here! Let's just be honest about that! Actually, this dish didn't seem "sophisticated" -- I found it overly complicated, and the filling for the pasta was bland. Liked the balsamic in the sauce, though. I'll play around with that on my own.

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I really love this recipe, the pasta alone was worth it and it will be my only fresh pasta recipe from now on. I was a little worried about how all the flavors would work, apples, squash, bacon, balsamic vinegar, but in the end it was really good. Next time I will omit the bacon, it was delicious but a little heavy for me. Also, this dish is not difficult but is VERY time consuming so make sure you've got a few hours. I thought it was worth the time but it's definitely not something you can whp up after work. That said, this tasted even better the next day. I bet it would be pretty easy to freeze the ravioli and just make fresh sauce.

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I'm a novice at cooking but this recipe was great. The apple and the aged balsamic had unique flavor I would reccommand having a pasta machine, since rolling it by hand takes up a lot of time. Also you need a machine to make the pasta thin. When rolling by hand, its very difficult to make it thin. The dough and sauce was very easy to cook. What I didn't like about this dish was the squash, it.was kinda lumpy in the pasta. I think people can experiment with this recipe to find something better then the butternut squash for the sauce.

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just wondering.. how do you expect a five year old's palate to handle the very grown up tastes of this dish? by glance the simple ingredients may seem kid friendly, however it's obvious that this is a very flavorful and sophisticated dish!

An excellent dish, i did however leave out the bacon due to personal preference.

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Calling this easy is just offensive. I'm a home cook who has cooked from scratch each night for my family for years (I have a soy allergy, so I'm serious when I say I cook from scratch, and I've used my hand-crank pasta machine several times. Regardless, this recipe was SO time-consuming and absolutely not worth the time. My five year old called it disgusting, and I had to agree, even though I'd spent 3 hours roasting squash, making homemade pasta, composing the agnolotti, and then -- at the very end -- trying to pull together this sauce. I will never try another recipe from this show; that's certain. Absurdly difficult -- which may be the point as they were trying to make one of the "worst cooks" cry for tv drama. And the interior of the pasta was a bland mush. Even with plenty of salt.

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It is not a quick recipe, but all the steps are easy and it is totally worth the effort. I did not have a fluted cutter, so my agnolotti were not as pretty as Chef Anne's, but the taste was heavenly. The combination of the squash, apples, ricotta, bacon, and balsamic was amazing. It was my first homemade pasta ever. (I got to break in my pasta roller! I was anticipating a disaster, but her steps are so clear it made it very easy! I will definitely make this again and I'm looking forward to experimenting with the pasta. Thanks for the great recipe, Chef Anne!