Capers + Olives chef and owner Jimmy Liang places sage leaves on agnolotti pasta in the kitchen of his Everett restaurant. (Olivia Vanni / The Herald)

Capers + Olives chef and owner Jimmy Liang places sage leaves on agnolotti pasta in the kitchen of his Everett restaurant. (Olivia Vanni / The Herald)

Meet agnolotti pasta — ravioli’s smaller, squarer cousin

This Capers + Olives dish is stuffed with delicata squash, hazelnuts and ricotta cheese.

What could say comfort food in the cold, dark days of winter more than pasta?

Chef-owner Jimmy Liang of Everett’s Capers + Olives restaurant includes seasonal items such as sage, hazelnuts and delicata squash in this recipe of homemade agnolotti pasta stuffed with ricotta and topped with Parmesan cheese.

Liang calls it one of his favorite dishes. “It’s like eating dumplings,” he said. “It’s definitely comforting.”

Liang, 46, opened Capers + Olives at 2933 Colby Ave. in downtown Everett in July.

His previous experience includes working at several area Italian restaurants, including Serafina in Seattle, before taking on the chef’s duties at the Asian fusion restaurant Terracotta Red on Hewitt Avenue.

Even though the Capers + Olives dinner menu has such staples as coho salmon, prime steak, pork chops and chicken, Liang seems to take special delight — and pride — in the fresh pastas he makes for customers.

Without the cornucopia of summer’s fresh fruits and vegetables to use in his kitchen, he said you’ve got to be more creative during the fall and winter.

Liang said he especially likes making agnolotti pasta, in part because it holds its shape so well. Ravioli doesn’t present as well on plates, he said.

Asked if this is something people can try at home, he responded “Absolutely!”

The necessary equipment includes a pasta maker, a pastry bag, a small pastry tip and pasta wheel cutter.

“It’s really easy to duplicate,” he said. “To make this pasta, you pretty much can make any stuffed pasta.”

Agnolotti pasta with delicata squash, hazelnuts, and Parmesan and ricotta cheeses. (Olivia Vanni / The Herald)

Agnolotti pasta with delicata squash, hazelnuts, and Parmesan and ricotta cheeses. (Olivia Vanni / The Herald)

Agnolotti pasta

Agnolotti pasta — ravioli’s smaller, squarer cousin — is made with delicata squash, hazelnuts, and Parmesan and ricotta cheeses.

To make this, you’ll need a pasta machine, a large cutting board, a sharp chef’s knife, a small pastry bag with a small tip, and a pasta wheel cutter.

For the pasta:

1 batch fresh egg pasta

2 cups semolina flour

1 cup all-purpose flour

4 eggs

1 tablespoon olive oil

Pinch salt

1-2 tablespoons water

For the ricotta filling:

1 cup ricotta

¼ cup shaved Parmesan

Zest from 1 lemon

Salt and pepper, to taste

For the pasta topping:

½ cup delicata squash, cut in ¼-inch-thick half moons

5 sage leaves

¼ cup chopped hazelnuts

Lemon juice

Parmesan for garnish

Put all dry ingredients into a bowl and make a hole in the center, into which the cracked eggs are added. Work the eggs into the flour with a fork until mixed. Knead with the pasta machine. Instead of extensively kneading the fresh pasta dough, fold it and run it through the pasta machine on one of the thicker settings.

Fold the pasta sheet over on itself and run it through the pasta machine again. Repeat 8 to 10 times, then cover the pasta with cling wrap and let it rest for 30 minutes at room temperature.

Unwrap the pasta and run it through the pasta machine on the highest or second-highest setting.

As the sheet of pasta comes off the pasta machine, lay it on a floured board and cut it into rectangular sheets about 12 inches long. Sprinkle flour lightly on each sheet after you cut it and continue stacking sheets on top of each other.

Mix the ingredients for the ricotta filling. Stuff it into the piping bag.

Pull one sheet of pasta off the top of the stack. Pipe a straight line of filling lengthwise onto the pasta sheet, leaving enough pasta at the top to fold over the filling.

Fold the pasta top over the filling. Press firmly to seal. You can moisten the tip of your finger and run it along the seam if it doesn’t want to stick together.

With a wheeled pasta cutter or a sharp knife, cut the filled tube of pasta away from the rest of the sheet, making sure to keep the sealed strip intact.

Make and cut the agnolotti pockets. Use the tips of your fingers to pinch the tube of pasta into equally sized sections, creating a seal between pockets of filling. Use the wheeled pasta cutter or a sharp knife to separate the sections. Quickly cut through each, leaning the tube of pasta in the direction you’re cutting. You should be left with small, individual pockets of filled pasta. Place the finished agnolotti in a tray of coarse cornmeal.

Repeat until all of the pasta sheets and filling have been used.

Bring a pot of water to boil, then add a big pinch of salt.

Drop in the agnolotti and cook for 3 minutes until it floats up.

Meanwhile, heat a saucepan until hot, add a tablespoon of olive oil, sear delicata squash until brown on one side and flip over and brown the other side. Add 1 tablespoon butter, cook until lightly brown, and add the hazelnuts and sage.

Add pasta to the squash mixture, season to taste, toss and add a splash of lemon juice and plate.

Garnish with shaved Parmesan.

This recipe was adapted from one published by thekitchn.com. Find step-by-step instructions with photos on making the pasta at bit.ly/2JiE5k5.

Talk to us

More in Life

Washington’s most beloved state park turns 100

Deception Pass State Park, which draws as many visitors as the best-known national parks in the U.S., celebrates a century of recreation and conservation

Kid 'n Play members Christopher "Kid" Reid, left, and Christopher "Play" Martin perform on NBC's "Today" show during the "I Love The 90's" morning concert at Rockefeller Plaza on Friday, April 29, 2016, in New York. (Photo by Charles Sykes/Invision/AP)
Music, theater and more: What’s happening in Snohomish County

Relive the music of the 1990s with Kid N Play and other stars of the era at the Tulalip Casino Amphitheater.

Contestant chef Brian Madayag (left) of Edmonds and West Coast team captain Brooke Williamson on “Beachside Brawl.” (Food Network) 20220616
Edmonds chef reps Pacific Northwest on new Food Network show

Barkada owner Brian Madayaga will compete on a new Food Network series that premiers Sunday.

After two years of wellness, Covid finally hit this family, but thanks to vaccinations, the symptoms were mild. (Jennifer Bardsley)
Jennifer Bardsley’s fighting COVID-19 with vaccines and TLC

But even with vaccinations, the disease is scary for people like her with less than robust immune systems.

Turkey vultures’ pervious nostrils are among the features that help them feed on carrion. (The Columbian files)
In praise of turkey vultures, nature’s cleaning service

These raptors should be revered, not reviled, for their disposal of stinky, disease-laden animal matter.

close-up of gardener's hands planting a tomato seedling in the vegetable garden
This summer, it’s smart to go big or go home at the nursery

When buying annuals, vegetables or perennials, go for the 1-gallon pots. And don’t skimp on the soil amendments and plant food.

Writing on Belfast's Peace Wall.
Rick Steves’ Europe: Europe tears down walls — and builds bridges

The walls of antiquity — and of the Cold War — were symbols not of strength, but of mistrust and insecurity.

Coming home for the summer: Your college student and you

It can be tough going and conflicts will arise, but don’t worry, parents — they’ll be back in school soon.

He booked his JetBlue tickets on Orbitz. Now they’re gone

When Benjamin Eckstein shows up at the airport for his flight from Boston to San Jose, his airline says he doesn’t have a ticket. Whose fault is this mess, and how does he clean it up?

Musicians Rod Argent, left, Hugh Grundy, Chris White, and Colin Blunstone of The Zombies attends the 2019 Rock & Roll Hall of Fame induction ceremony at the Barclays Center on Friday, March 29, 2019, in New York. (Photo by Evan Agostini/Invision/AP)
Music, theater and more: What’s happening in Snohomish County

Get your tickets now to see rock Hall of Famers The Zombies in Everett. Plus there’s a month of music planned in Langley.

dsfy
Celebrate national pollination week

This year, the week of June 20-26 is National Pollination Week and… Continue reading

The GPP for this Friday is Clematis 'Rooguchi' and the image credit goes to Richie Steffen.
Great Plant Pick: Clematis ‘Rooguchi’

This charming, non-twining vine is ideal for tight situations, and does well in a container.