Butternut Squash Agnolotti

Ingredients

• ½ butternut squash (about 1 pound), peeled, seeded, cut into ½-inch pieces
• 1 shallot, unpeeled
• 1 garlic clove, unpeeled
• 3 tablespoons olive oil
• 2 sprigs thyme
• Pinch of red pepper flakes (optional)
• 20 sage leaves, divided
• Kosher salt, freshly ground pepper
• ½ cup walnuts
• 2 tablespoons grated Parmesan, plus more for serving
• 2 tablespoons mascarpone, crème fraîche, or sour cream
• 1 teaspoon fresh lemon juice
• Cornmeal or semolina flour (for dusting)
• Fresh Pasta Dough
• 6 tablespoons unsalted butter
• A pastry bag with a ¼-inch tip; a fluted pasta cutter

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