Butternut Squash Agnolotti

Name: Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Shallot; 2 clove Garlic; ¼ ounce Sage; 4 ounce Kale; 9 ounce Butternut Squash Agnolotti; ¼ cup Parmesan Cheese; 1 ounce Pine Nuts; 1 tablespoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Kale in a Sage Brown Butter Sauce

Sara HeilmanPublished on August 03, 2017

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Agnolotti (AH-nyo-LOAT-tee) are little pasta dumplings from northern Italy. You can think of them as ravioli’s daintier cousin. Even if they are small in size, they are no less impressive in flavor—ours are filled with sweet butternut squash. Here, we’re preparing them the traditional way in a sage and brown butter sauce. The only thing that’s not old-fashioned about it is how it comes together with modern-day efficiency and swiftness.

Allergens:

Eggs

•Milk

•Wheat

•Tree Nuts

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

2 clove

Garlic

¼ ounce

Sage

4 ounce

Kale

9 ounce

Butternut Squash Agnolotti

(Contains: Eggs, Milk, Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

1 ounce

Pine Nuts

(Contains: Tree Nuts)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2678 kJ

Calories640 kcal

Fat38 g

Saturated Fat15 g

Carbohydrate59 g

Sugar8 g

Dietary Fiber9 g

Protein24 g

Cholesterol65 mg

Sodium440 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

•Large Pot

•Large Pan

Instructions

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot into strands (slice it from root end to stem end). Mince or grate garlic. Pick leaves from sage; discard stems. Roughly chop leaves.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook until starting to soften, 1-2 minutes. Add half the kale (use the rest as you like). Season with salt and pepper. Cook, tossing, until tender, 4-6 minutes. Add garlic and a drizzle of olive oil. Toss until fragrant, 1 minute. Remove everything from pan and set aside.

Once water boils, add agnolotti to pot. Reduce heat slightly and bring water to a gentle boil. Cook until agnolotti are tender and float to the top, 3-5 minutes. Carefully scoop out and reserve 1 cup pasta cooking water, then drain.

Melt 2 TBSP butter in pan used for kale over medium heat. Add sage and pine nuts. Stir until butter is starting to brown and pine nuts are toasty, about 2 minutes.

Stir agnolotti, kale mixture, and ¼ cup pasta cooking water into pan. Increase heat to high and let bubble until liquid is reduced by half, 2-3 minutes. (TIP: Add a splash of remaining pasta water if sauce seems dry.) Gently stir in half the Parmesan. Season to taste with salt and pepper.