A fun Italian culinary lesson: Agnolotti and ravioli are both a type of stuffed pasta, but the way they’re prepared is what makes all the difference. Ravioli are made up of 2 separate thick pieces of pasta with the stuffing in the middle. Agnolotti are made by folding a single strip of pasta over the filling. Tonight’s pasta filling: creamy butternut squash. The agnolotti are cooked in a brown butter–mushroom cream sauce, then sprinkled with crunchy walnuts and Parmesan for even more oomph. Now you’re ready to go off and teach all your friends what makes agnolotti so special, followed by a delicious helping of these pasta pockets.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Butternut Squash Agnolotti(ContainsEggs, Milk, Wheat)
Mushroom Stock Concentrate
• Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Once water is boiling, add agnolotti to pot, then immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes. • Reserve 1 cup of pasta cooking water (1½ cups for 4), then drain and set aside. TIP: Toss agnolotti with a drizzle of olive oil after draining to keep from sticking. • Wash and dry produce. Trim and thinly slice mushrooms.
• While pasta cooks, melt 1½ TBSP butter (3 TBSP for 4 servings) in a large pan over medium heat. Add mushrooms; cook, stirring occasionally, until browned and tender, 6-8 minutes. Season with salt and pepper.
• Stir cream cheese, stock concentrate, and ½ cup pasta cooking water (¾ cup for 4 servings) into pan with mushrooms. Simmer until sauce has slightly thickened, 1-2 minutes. • Turn off heat. Stir in crème fraîche until combined; season with salt and pepper.
• Stir drained agnolotti into pan with sauce until thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide pasta and sauce between plates. Top with Parmesan and walnuts. Serve.