Squash Agnolotti with Bacon & Scallops
in a Brown Butter-Sage Cream Sauce
- Milk
- Shellfish
- Eggs
- Wheat
A fun Italian culinary lesson: Agnolotti and ravioli are both a type of stuffed pasta, but the way they’re prepared is what makes all the difference. Ravioli are made up of 2 separate thick pieces of pasta with the stuffing in the middle. Agnolotti are made by folding a single strip of pasta over the filling. Tonight’s pasta filling: creamy butternut squash. The agnolotti are cooked in a brown butter–sage cream sauce, then tossed with bacon and scallops for even more oomph. Now you’re ready to go off and teach all your friends what makes agnolotti so special, followed by a delicious helping of these pasta pockets.
Ingredients
4 ounce
Bacon
¼ cup
Parmesan Cheese
2 tablespoon
Sour Cream
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
10 ounce
Scallops
(Contains: Shellfish)
1 unit
Lemon
2 clove
Garlic
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
¼ ounce
Sage
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Heat a large, dry pan over medium-high heat. Add bacon*; 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. Once cool enough to handle, roughly chop. Carefully discard all but 1 TBSP bacon fat from pan (you’ll use this to cook the scallops in step 4).
• While bacon cooks, zest and quarter lemon. Peel and mince garlic. Pick sage leaves from stems; finely chop leaves. • Pat scallops* dry with paper towels. Transfer to a medium bowl; toss with a drizzle of olive oil, lemon zest, and ¼ of the garlic. Season with salt and pepper.
• Once water is boiling, add agnolotti to pot; immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.
• Heat pan with reserved bacon fat over high heat. Once pan is hot, add scallop mixture in a single layer; cook, undisturbed, until browned and cooked through, 2-3 minutes. • Reduce heat to low; add 1 tsp chopped sage (2 tsp for 4 servings) and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until butter has melted and sage is fragrant, 30-60 seconds. • Turn off heat; transfer to a second medium bowl. Wipe out pan if necessary.
• Let pan cool slightly; melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Cook, stirring, until butter is foamy and flecked with amber brown bits, 2-3 minutes. • Stir in remaining garlic and cook until fragrant, 30 seconds. • Stir in stock concentrate, cream cheese, 1 TBSP remaining chopped sage (2 TBSP for 4), and ¼ cup reserved pasta cooking water (1⁄3 cup for 4). Bring to a simmer and cook until slightly thickened, 1-2 minutes. Remove pan from heat. • Add sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4); stir until melted and smooth. • Gently stir in drained agnolotti, scallops, half the bacon, and a squeeze of lemon juice; season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
• Divide pasta between bowls; garnish with remaining Parmesan and remaining bacon. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, creamy sauce and delicious combination of flavors, calling it "restaurant quality" and "better than Olive Garden" 🍲.
- Ease of prep: Some found it time-consuming with many steps, while others said it was surprisingly easy to make despite seeming fancy.
- Suggestions: Consider adding vegetables like spinach or a side salad to balance the richness; some preferred less bacon or sauce.
- Portions: A few felt the portion was small for the price, especially the number of scallops and agnolotti.
- Scallops: Some found the scallops delicious, while others said they were small, fishy, or overcooked easily.
Reviews from our home cooks
I admit, I was hesitant to try this because I'm not really fond of squash. The sweet agnolotti mixed with the delicate sweet scallops in the delicious creamy sauce was amazing. Kid approved as well. So yummy!
The squash Agnolotti is amazing, so much flavor! Loved the sauce, bacon and scallops. One of our favorite pasta dishes to date!
The bacon burns fast on high heat but the sauce is really good!! And the squash agnolotti is sooo good.
Really good, the squash agnolotti is amazing. Do need to add a little extra water to make the sauce creamy. But it tasted delicious!
Always love the squash agnolotti. There were too many steps therefore I cut some steps out. Nevertheless the final product was delicious!
There was just way too much going on in this recipe - cooking bacon, then pasta, then scallops. The 30 minutes to prepare is way underestimated, at least for me. I loved the pasta, but apparently don't care for the taste of scallops. I'm glad I tried it, but this one was too much work to get it again.
The pasta filled with butternut squash was HEAVENLY! Never had scallops before and this was a great dish to try it. The bacon also was delicious!
While, unfortunately, this was the recipe to find out that my husband doesn't like scallops, I LOVED this one! Especially love the crunchy bacon with the other smooth textures of the dish.
This was really good. I'm not a fan of adding bacon to sauces so would cut that down a bit next time. These dishes are more filling than you'd think. Love scallops so this was a hit for us!
Never ever have I ever cooked with scallops. This was easy to make. Can't find agnolotti in grocery stores but will make again
