Butternut Squash Agnolotti with Apples, Spinach, and Sage-Brown Butter Sauce
Agnolotti, ravioli’s cuter cousin, hails from the piedmont region of Italy. These delicious pockets are filled with a mixture of ricotta, Romano cheese, and butternut squash. Tossed with tender apple, earthy sage, and a touch of spinach for good measure, this is the ultimate winter comfort food.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Butternut Squash Agnolotti
(Contains Eggs, Milk, Wheat)
Granny Smith Apple
Veggie Stock Concentrate
Not included in your delivery
Cook the agnolotti: Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add the agnolotti and cook for 4-5 minutes, until tender and floating to the top of the water. Drain, reserving 1/2 cup pasta water.
Prep the ingredients: While waiting for the water to boil, peel, core, and dice the apple into ½-inch cubes. Mince or grate the garlic. Finely chop 2 teaspoons of sage leaves.
Heat 2 Tablespoon butter in a medium pan over medium heat. Add the apples, chopped sage, and garlic to the pan and cook, tossing, until the butter begins to turn a speckled golden brown. Quickly add ½ cup pasta water (careful, it will sputter!) and the vegetable stock concentrate the pan. Cook, tossing, until the apples are just barely tender and the stock has thickened, for 2-3 more minutes. Season with salt and pepper.
Add the spinach to the pan, working in batches if necessary. Cook, tossing carefully, for 3-4 minutes, until the spinach has wilted and a thick sauce has formed. Carefully toss the sour cream and drained agnolotti into the pan. Taste and season with salt and pepper. HINT: Add a splash of water or pat of butter if the sauce becomes too thick.
Plate: Serve the agnolotti divided between bowls and enjoy!