Butternut Agnolotti & Rib-Eye Steak
with Caramelized Pear, Arugula & Toasted Breadcrumbs
- Milk
- Wheat
- Eggs
Tender beef agnolotti are tossed in a nutty brown butter sauce with caramelized pear, shallot, wilted arugula, and crème fraîche for a rich, silky finish. Sliced grass-fed rib-eye is layered on top, then the whole bowl is showered with grated Parmesan and golden toasted panko for crunch. An elegant pasta dinner that comes together in about 30 minutes.
Ingredients
2 ounce
Arugula
4 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Pear
16 ounce
Grass-Fed Rib-Eye Steak
1 unit
Parmesan Cheese Block
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, core, and finely dice pear. Halve, peel, and thinly slice shallot. Pat steak dry with paper towels; season generously with salt and pepper.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and cook, stirring, until golden brown, 2-3 minutes.
Turn off heat; transfer to a small bowl. Stir in a pinch of salt and pepper. Wipe out pan. Heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
Once water is boiling, add agnolotti to pot; reduce to a low simmer. Cook until al dente and floating to the top, 3-5 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
Meanwhile, add a drizzle of oil and 2 TBSP butter (4 TBSP for 4 servings) to pan used for panko over medium-low heat. Cook, stirring constantly, until butter is fragrant and begins to brown, 1-2 minutes.
Stir in pear, shallot, and a pinch of salt. Cook, stirring occasionally, until softened and starting to brown, 3-4 minutes.
To pan with sauce mixture, stir in arugula, garlic powder, drained agnolotti, crème fraîche, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring constantly, until arugula has wilted and everything is coated in sauce, 2-3 minutes.
Taste and season with salt and pepper.
Slice steak against the grain. Divide pasta between shallow bowls. Spoon brown butter sauce over top and grate Parmesan over each serving. Sprinkle with toasted panko. Top with steak and serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The combination of pear, shallot, and different textures creates good flavor variety, though some found it bland.
- Suggestions: Add more crème fraîche or pasta water for extra creaminess and sauce coverage to prevent dryness.
