R77 Butternut Squash Agnolotti with Bacon
Elevated Dinners, Impressively Easy
- Eggs
- Milk
- Wheat
- Soy
Agnolotti is the rectangular stuffed pasta cousin of ravioli—and it's every bit as delicious. These pasta pillows are filled with sweet, earthy butternut squash, then cooked until al dente and tossed in a lemony sage-garlic cream sauce studded with crispy, smoky bacon. Sprinkle these bountiful bowls with Parmesan cheese and serve with buttery chive garlic bread for a super-satisfying 15-minute miracle meal!
Ingredients
4 ounce
Bacon
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
¼ ounce
Chives
¼ ounce
Sage
1 unit
Lemon
2 unit
Demi-Baguette
(Contains: Wheat, Soy)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
1 teaspoon
Garlic Powder
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a small pot (medium pot for 4) of salted water to a boil. Wash and dry produce. Add bacon* to a hot large pan. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop bacon. Once water is boiling, add agnolotti to pot; cook until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water, then drain.
While bacon and agnolotti cook, thinly slice chives. Roughly chop half the sage (all for 4). Quarter lemon. Halve and toast baguettes. Spread cut sides with garlic herb butter and sprinkle with chives.
In pan used for bacon, melt 1 TBSP butter (2 TBSP for 4) over medium-high heat. Add sage; cook, stirring occasionally, until fragrant, 30-60 seconds. Whisk in stock concentrate, cream sauce base, garlic powder, and a squeeze of lemon juice (big squeeze for 4) until combined. Bring to a simmer and cook until slightly thickened, 30-60 seconds. TIP: If sauce seems too thick, stir in reserved pasta cooking water a splash at a time. If pasta isn’t done yet, ladle water directly from pot. Stir in agnolotti and bacon. Season with salt and pepper.
Sprinkle agnolotti and bacon with Parmesan and serve with chive garlic bread and remaining lemon wedges on the side.
Bacon is fully cooked when internal temperature reaches 145°.
