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Rapid Butternut Squash Agnolotti

Rapid Butternut Squash Agnolotti

with Kale in a Sage Brown Butter Sauce

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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:RapidVeggie
Allergens:EggsMilkWheatTree Nuts

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

Total Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce

Butternut Squash Agnolotti

(ContainsEggs, Milk, Wheat)

8 ounce

Kale

¼ ounce

Sage

1 unit

Shallot

2 clove

Garlic

¼ cup

Parmesan Cheese

(ContainsMilk)

1 ounce

Pine Nuts

(ContainsTree Nuts)

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
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
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

6

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