Butternut Squash Agnolotti with Bacon
Elevated Dinners, Impressively Easy
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 Soy, Wheat)
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
Instructions
• Bring a small pot (medium pot for 4) of salted water to a boil. Wash and dry produce. • Add bacon* to a hot large dry 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. Pick sage leaves from stems; roughly chop half the leaves (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 plain 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 (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 cheese. Serve with chive garlic bread and remaining lemon wedges on the side.
Bacon is fully cooked when internal temperature reaches 145°.
