Rainbow Trout Agnolotti
with Brown Butter, Parm, Caramelized Pear, Arugula & Toasted Breadcrumbs
- Milk
- Fish
- Wheat
- Eggs
Pillowy butternut squash–filled agnolotti are tossed in nutty brown butter along with sweet caramelized pear and shallot, peppery arugula, and silky crème fraîche. Golden breadcrumbs add the perfect crunch to this creamy masterpiece, with each bite delivering sweet, savory, and toasty notes in perfect harmony.
Ingredients
2 ounce
Arugula
4 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Pear
10 ounce
Rainbow Trout
(Contains: Fish)
1 unit
Parmesan Cheese Block
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, core, and finely dice pear. Halve, peel, and thinly slice shallot.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and cook, stirring constantly, until golden brown, 2-3 minutes.
Turn off heat; transfer to a small bowl. Stir in a pinch of salt and pepper. Wipe out pan.
Once water is boiling, add agnolotti to pot; reduce to a low simmer. Cook until al dente and floating to the top, 3-5 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
Meanwhile, add a drizzle of oil and 2 TBSP butter (4 TBSP for 4 servings) to pan used for panko over medium-low heat. Cook, stirring constantly, until butter is fragrant and begins to brown, 1-2 minutes.
Stir in pear, shallot, and a pinch of salt. Cook, stirring occasionally, until softened and starting to brown, 3-4 minutes.
To pan with sauce mixture, stir in arugula, garlic powder, drained agnolotti, crème fraîche, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring constantly, until arugula has wilted and everything is coated in sauce, 2-3 minutes.
Taste and season with salt and pepper.
Divide pasta between shallow bowls. Spoon brown butter sauce over top and grate Parmesan over each serving. Sprinkle with toasted panko and serve.
