Butternut Squash Agnolotti

Name: Butternut Squash Agnolotti Dinner’s Just 20 Minutes Away!
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Shallot; 4 ounce Kale; 2 clove Garlic; ¼ ounce Sage; 9 ounce Butternut Squash Agnolotti; 1 ounce Walnuts; 2 tablespoon Garlic Herb Butter; ¼ cup Parmesan Cheese; 1 tablespoon Butter; Salt; Pepper; 1 tablespoon Olive Oil

Dinner’s Just 20 Minutes Away!

Recipe Development TeamPublished on December 20, 2019

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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.

Tags:

Veggie

•Quick

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

4 ounce

Kale

2 clove

Garlic

¼ ounce

Sage

9 ounce

Butternut Squash Agnolotti

(Contains: Eggs, Milk, Wheat)

1 ounce

Walnuts

(Contains: Tree Nuts)

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Energy (kJ)2678 kJ

Calories640 kcal

Fat41 g

Saturated Fat20 g

Carbohydrate55 g

Sugar9 g

Dietary Fiber7 g

Protein20 g

Cholesterol100 mg

Sodium500 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

Bring a large pot of salted water to a boil. Wash and dry all produce. 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 and roughly chop leaves.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook until slightly softened, 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. (TIP: If necessary, add a splash of water to help soften kale.) Stir in garlic and another drizzle of olive oil. Cook until fragrant, 30 seconds. 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 1 TBSP plain butter (2 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 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: If needed, add more reserved pasta cooking water a splash at a time until agnolotti are coated in sauce.) Stir in garlic herb butter and half the Parmesan (you’ll use the rest later). Taste and season with salt and pepper.