Acorn Squash Agnolotti

Ingredients:

Pasta Dough:

375 g 00 flour

25 semolina flour

4 eggs

2 TBSP olive oil

Filling:

1 acorn squash, roasted and flesh removed

3/4 c ricotta cheese

1/3 cup parmesan cheese, grated

1/2 tsp salt

1/2 tsp pepper

1/4 tsp fresh thyme

Zest of one lemon

Sauce:

Pinch of saffron threads (about ½ teaspoon) 1/3 cup hot water 1/3 cup (80 ml) dry white wine 3 tablespoons (50 grams) cold unsalted butter, divided 1/3 cup (80 ml) heavy cream Kosher salt