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Rapid Butternut Squash Agnolotti
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Rapid Butternut Squash Agnolotti

Rapid Butternut Squash Agnolotti

with Kale in a Sage Brown Butter Sauce

Agnolotti (AH-nyo-LOAT-tee) are little pasta dumplings from northern Italy. You can think of them as ravioli’s daintier cousin. Even if they are small in size, they are no less impressive in flavor—ours are filled with sweet butternut squash. Here, we’re preparing them the traditional way in a sauce made from herby sage and toasty brown butter.

Tags:
Rapid
Veggie
Allergens:
Eggs
Milk
Wheat
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
DifficultyEasy

Ingredients

serving amount

9 ounce

Butternut Squash Agnolotti

(Contains Eggs, Milk, Wheat)

8 ounce

Kale

¼ ounce

Sage

1 unit

Shallot

2 clove

Garlic

¼ cup

Parmesan Cheese

(Contains Milk)

1 ounce

Pine Nuts

(Contains Tree Nuts)

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories638 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate59 g
Sugar8 g
Dietary Fiber9 g
Protein24 g
Cholesterol67 mg
Sodium439 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Large Pan
Strainer

Instructions

Prep
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot into strands (from root end to stem end). Mince or grate garlic. Pick leaves from sage and discard stems. Roughly chop leaves.

Cook kale
2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add half the kale from the package (we sent extra) and shallot. Season with salt and pepper. Cook until kale is wilted and tender, 4-6 minutes, tossing. Add garlic and another drizzle of olive oil and toss until fragrant, about 1 minute. Remove from pan and set aside.

Cook agnolotti
3

Once water boils, add agnolotti to pot. Reduce heat slightly and bring water to a low boil. Cook agnolotti until tender and warmed through, 5-7 minutes. Drain, reserving 1 cup pasta water.

Make sage brown butter sauce
4

Add 2 TBSP butter to same pan used for kale over medium heat. Add sage and stir until butter is melted, starting to brown, and smells nutty, about 2 minutes.

Finish
5

Stir in agnolotti, kale mixture, and ¼ cup pasta water. Increase heat to high and let bubble until liquid is reduced by half, 2-3 minutes. (TIP: Add a splash of pasta water if sauce seems dry.) Gently stir in half the Parmesan. Season to taste with salt and pepper.

Plate
6

Divide agnolotti mixture between plates. Sprinkle with pine nuts and remaining Parmesan.