Butternut Squash Agnolotti with Apples, Spinach, and Sage-Brown Butter Sauce

Butternut Squash Agnolotti with Apples, Spinach, and Sage-Brown Butter Sauce

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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.

Tags:Veggie
Allergens:EggsMilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce

Butternut Squash Agnolotti

(ContainsEggs, Milk, Wheat)

5 ounce

Baby Spinach

1 unit

Granny Smith Apple

¼ ounce

Sage

1 ounce

Sour Cream

(ContainsMilk)

2 clove

Garlic

1 unit

Vegetable Stock Concentrate

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2050.16 kJ
Calories490 kcal
Fat23 g
Saturated Fat13 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber5 g
Protein16 g
Sodium627 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Cutting Board
Knife
Peeler
Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
cook pasta
cook pasta
1

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.

cut apple
cut apple
2

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.

cook apples
cook apples
3

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 spinach
add spinach
4

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.

5

Plate: Serve the agnolotti divided between bowls and enjoy!