Butternut Squash Agnolotti

Butternut Squash Agnolotti

with Kale in a Sage Brown Butter Sauce

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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:EggsMilkWheatTree Nuts

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

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


4 ounce


2 clove


¼ ounce


9 ounce

Butternut Squash Agnolotti

(ContainsEggs, Milk, Wheat)

1 ounce


(ContainsTree Nuts)

2 tablespoon

Garlic Herb Butter


¼ cup

Parmesan Cheese


Not included in your delivery

2 tablespoon





1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat52 g
Saturated Fat24 g
Carbohydrate54 g
Sugar8 g
Dietary Fiber7 g
Protein21 g
Cholesterol115 mg
Sodium510 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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 and cook until beginning to soften, 1-2 minutes. Add half the kale (all the kale for 4 servings). Season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. Add garlic and another drizzle of olive oil. Cook until fragrant, 30 seconds to 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 floating to the top, 3-5 minutes. Carefully scoop out and reserve 1 cup pasta cooking water, then drain.


Meanwhile, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for kale over medium heat. Add sage and walnuts. Cook, stirring, until walnuts smell toasty and butter is foamy on top and flecked with amber brown bits, 1-2 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.) Stir in garlic herb butter and half the Parmesan. Taste and season with salt and pepper.


Divide agnolotti between bowls. Sprinkle with remaining Parmesan and serve.