Butternut Squash Agnolotti with Apples, Spinach, and Sage-Brown Butter Sauce
Agnolotti, ravioli’s cuter cousin, hails from the piedmont region of Italy. These delicious pockets are filled with a mixture of ricotta, Romano cheese, and butternut squash. Tossed with tender apple, earthy sage, and a touch of spinach for good measure, this is the ultimate winter comfort food.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Butternut Squash Agnolotti
(Contains Eggs, Milk, Wheat)
5 ounce
Spinach
1 unit
Granny Smith Apple
¼ ounce
Sage
1 ounce
Sour Cream
(Contains Milk)
2 clove
Garlic
1 unit
Veggie Stock Concentrate
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
box
Salt
box
Pepper
Nutrition Values
Utensils
Instructions
Cook the agnolotti: Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add the agnolotti and cook for 4-5 minutes, until tender and floating to the top of the water. Drain, reserving 1/2 cup pasta water.
Prep the ingredients: While waiting for the water to boil, peel, core, and dice the apple into ½-inch cubes. Mince or grate the garlic. Finely chop 2 teaspoons of sage leaves.
Heat 2 Tablespoon butter in a medium pan over medium heat. Add the apples, chopped sage, and garlic to the pan and cook, tossing, until the butter begins to turn a speckled golden brown. Quickly add ½ cup pasta water (careful, it will sputter!) and the vegetable stock concentrate the pan. Cook, tossing, until the apples are just barely tender and the stock has thickened, for 2-3 more minutes. Season with salt and pepper.
Add the spinach to the pan, working in batches if necessary. Cook, tossing carefully, for 3-4 minutes, until the spinach has wilted and a thick sauce has formed. Carefully toss the sour cream and drained agnolotti into the pan. Taste and season with salt and pepper. HINT: Add a splash of water or pat of butter if the sauce becomes too thick.
Plate: Serve the agnolotti divided between bowls and enjoy!