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—think of them as ravioli’s daintier cousin. Even if they are smaller in size, they are no less impressive in flavor. Ours are filled with sweet butternut squash and prepared 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

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

2.66 ounce

Kale

9 ounce

Butternut Squash Agnolotti

(Contains Eggs, Milk, Wheat)

1 ounce

Pine Nuts

(Contains Tree Nuts)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat30 g
Saturated Fat14 g
Carbohydrate58 g
Sugar8 g
Dietary Fiber8 g
Protein22 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.

Utensils

Large Pot
Large Pan
Strainer

Instructions

Prep
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot. Remove any stems or large ribs from kale. Mince or grate garlic. Pick leaves from sage; discard stems. Roughly chop leaves.

Cook Kale
2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot. Cook until starting to soften, 1-2 minutes. Add ⅔ of kale from bag (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. Cook until fragrant, 1 minute. Remove everything from pan. Set aside.

Cook Pasta
3

Once water boils, add agnolotti to pot. Lower heat slightly and let water come 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
4

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

Finish Pasta
5

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 or two of remaining pasta water if sauce seems dry.) Gently stir in half the Parmesan. Season with salt and pepper to taste.

Plate and Serve
6

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