Butternut Squash Agnolotti
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Butternut Squash Agnolotti

Butternut Squash Agnolotti

with Kale in a Sage Brown Butter Sauce

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.

Tree Nuts

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

Total Time20 minutes
Prep Time


serving amount

1 unit


2 clove


¼ ounce


4 ounce


9 ounce

Butternut Squash Agnolotti

(Contains Eggs, Milk, Wheat)

1 ounce

Parmesan Cheese

(Contains Milk)

¼ cup

Pine Nuts

(Contains Tree Nuts)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate58 g
Sugar8 g
Dietary Fiber8 g
Protein23 g
Cholesterol65 mg
Sodium430 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.


Large Pot
Large Pan



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

Cook Kale

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.

Cook Pasta

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.

Make Brown Butter Sauce

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

Finish Pasta

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.

Plate and Serve

Divide agnolotti mixture between plates. Sprinkle with remaining Parmesan and serve.