Butternut and Goats Cheese Panzerotti



  • 500g peeled and chopped butternut
  • 30ml olive oil
  • Salt and pepper
  • Cinnamon
  • 100g goat’s cheese
  • 50-60g butter
  • 60ml freshly grated Parmesan cheese
  • 3-4 sprigs of fresh sage
  • Extra parmesan cheese for serving


  1. Put the butternut into a roasting pan, drizzle with olive oil and season.
  2. Roast at 180C for 20-30 minutes until soft. Remove and cool slightly before mashing.
  3. Add the goats cheese and mix well. Adjust seasoning if necessary.
  4. Roll out the pasta dough with the machine. Lay the strips down and cut out circles. Spoon on some filling.
  5. Wet the edges with beaten egg and fold over and seal, pressing with a fork.
  6. Cook in boiling salted water for about 7 minutes, until they float to the top. Remove and drain.
  7. Heat the butter in a frying pan and add the sage, cook until golden.
  8. Add the panzerotti to the pan and toss them in the sage butter.
  9. Serve with freshly grated Parmesan cheese.