White Truffle and Butternut Squash Agnolotti with Nutmeg Parmesan Cream

allfivesenses: White Truffle and Butternut Squash Agnolotti with Nutmeg Parmesan Cream Serves 8-10 Ingredients: 1 package fresh flat sheet pasta 1 medium butternut squash, ends trimmed, peeled & diced 1 teaspoon salt ¼ teaspoon white pepper 2 eggs 2 ounces White truffle puree (or white truffle oil - 2 teaspoons) **** 1 quart roasted chicken stock 1 cup heavy cream 2 Tablespoon butter 1 teaspoon ground nutmeg ½ cup shredded parmesan Method: Keep reading
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