Butternut Squash Agnolotti
with Brown Butter Mushroom Cream Sauce
- Tree Nuts
- Milk
- Eggs
- Wheat
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.
Ingredients
¼ cup
Parmesan Cheese
½ ounce
Walnuts
(Contains: Tree Nuts)
2 tablespoon
Crème Fraîche
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
4 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, creamy mushroom sauce paired with sweet butternut squash filling, though some found it too sweet or heavy 🍲.
- Ease of prep: Customers raved about how quick and simple this meal was to prepare, often taking just 30 minutes from start to finish.
- Suggestions: Consider adding a side salad or green vegetable for balance; some recommend toasting the walnuts or adding fresh herbs like sage.
- Portions: Several felt the serving size was too small for a full meal, especially for larger appetites or families.
- Texture: The crunchy walnuts provided a nice contrast to the creamy pasta, though a few found them unnecessary.
Reviews from our home cooks
My family was nervous about the butternut squash having never had it before but this was delicious! The filling of the agnolotti was creamy and amazing. The walnuts added a perfect crunch and the sauce was just enough flavor to add and not take away from the overall meal. We would definitely want this recipe again!
Loved it so much!!! I've never had agnolotti before and the squash inside mixed with the mushroom cream sauce was soooo delicious! And it was so easy to make. One of my fav's!!!
Wow! To be fair, it's hard for me to dislike a meal with butternut squash agnolotti. But this was sooooo good! It tastes great on a cool, fall day and is very, very easy to whip up. Definitely a favorite!
My first meal with HelloFresh and it was HEAVENLY. We were literally licking our bowls clean it was so tasty! Love LOVE the flavor combo of the sweet butternut squash, savory mushroom butter & tangy cream.
SO GOOD! Super easy to make and hot damn does HelloFresh pick a really good stuffed pasta dealer. The butternut squash filling was PHENOMENAL, the pasta cooked perfectly even after being frozen for a few days, and the sauce is super easy and quick. 10/10 all around.
With the mushroom stock and the mushrooms it made the sauce very earthy flavored, which was a bit too strong a contrast with the sweeter butternut squash. I'd prefer if the sauce was made with a different stock to make the mushroom flavor less strong.
The combination of the creamy savory sauce with the slight sweetness from the butternut squash agnolotti was perfect.
Excellent meal. I'm not a huge fan of mushrooms, but this was OK. The agnolotti was cooked perfectly and had just the right flavor. Sauce was great.
I was worried I wouldn't like these because butternut squash can be so sweet, but it worked well with the sauce and was just a hint of sweetness.
So so incredibly good. I love butternut squash and pasta. I didn't eat the mushrooms themselves since I don't like the texture, but the flavor they added to the sauce was great, and my husband was more than happy to eat all the physical mushrooms for everyone.
