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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
2 clove
Garlic
¼ ounce
Sage
4 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
Nutrition Values
Utensils
Cooking Steps
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 sage leaves from stems; discard stems. Roughly chop leaves.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot. Cook until beginning to soften, 1-2 minutes. Add kale (for 4 servings, add ¼ cup water with kale). Season with salt and pepper. Cook, stirring, until tender, 4-6 minutes. Add garlic and another drizzle of olive oil. Cook until fragrant, 1 minute. Remove from pan; set aside.
Once water is boiling, 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 1 cup pasta cooking water, then drain.
Meanwhile, melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for kale over medium heat. Add sage and pine nuts. Cook, stirring, until pine nuts smell toasty and butter is foamy on top and flecked with amber brown bits, about 2 minutes.
Stir agnolotti, kale mixture, and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings) 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).
Divide agnolotti between plates. Sprinkle with remaining Parmesan and serve.
