Squash Agnolotti with Bacon & Scallops
in a Brown Butter-Sage Cream Sauce
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Butternut Squash Agnolotti
(Contains Eggs, Milk, Wheat)
Chicken Stock Concentrate
Not included in your delivery
• 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.