Butternut Squash Agnolotti
with Kale in a Sage Brown Butter Sauce
Agnolotti (AH-nyo-LOAT-tee) are little pasta dumplings from northern Italy—think of them as ravioli’s daintier cousin. Even if they are smaller in size, they are no less impressive in flavor. Ours are filled with sweet butternut squash and prepared the traditional way in a sage and brown butter sauce. The only thing that’s not old-fashioned about it is how it comes together with modern-day efficiency and swiftness.
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
1 unit
Shallot
2 clove
Garlic
¼ ounce
Sage
2.66 ounce
Kale
9 ounce
Butternut Squash Agnolotti
(Contains Eggs, Milk, Wheat)
1 ounce
Pine Nuts
(Contains Tree Nuts)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and slice shallot into thin strands (slice from root end to stem end). Mince or grate garlic. Pick leaves from sage; discard stems. Roughly chop leaves.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot. Cook until starting to soften, 1-2 minutes. Add ⅔ of the kale from bag (use the rest as you like). Season with salt and pepper. Cook, tossing, until tender, 4-6 minutes. Add garlic and a drizzle of olive oil. Cook until fragrant, 1 minute. Remove everything from pan. Set aside.
Once water boils, add agnolotti to pot. Lower heat slightly and let water come to a gentle boil. Cook until agnolotti are tender and float to the top, 3-5 minutes. Carefully scoop out and reserve 1 cup pasta cooking water, then drain.
Melt 2 TBSP butter in pan used for kale over medium heat. Add sage and pine nuts. Cook, stirring, until butter starts to take on a brown color and pine nuts are toasty, about 2 minutes.
Stir agnolotti, kale mixture, and ¼ cup pasta cooking water into pan. Increase heat to high and let bubble until liquid is reduced by half, 2-3 minutes. (TIP: Add a splash or two of remaining pasta water if sauce seems dry.) Gently stir in half the Parmesan. Season with salt and pepper to taste.
Divide agnolotti mixture between plates. Sprinkle with remaining Parmesan and serve.