Butternut Squash Agnolotti
Dinner’s Just 20 Minutes Away!
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
4 ounce
Kale
2 clove
Garlic
¼ ounce
Sage
9 ounce
Butternut Squash Agnolotti
(Contains Eggs, Milk, Wheat)
1 ounce
Walnuts
(Contains Tree Nuts)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and thinly slice shallot. Remove any stems or large ribs from kale. Mince or grate garlic. Pick sage leaves from stems; discard stems and roughly chop leaves.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook until slightly softened, 1-2 minutes. Add half the kale (all the kale for 4 servings). Season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. (TIP: If necessary, add a splash of water to help soften kale.) Stir in garlic and another drizzle of olive oil. Cook until fragrant, 30 seconds. Remove from pan; set aside.
Once water is boiling, add agnolotti to pot. Lower heat slightly and let water come to a gentle boil. Cook until agnolotti are tender and floating to the top, 3-5 minutes. Carefully scoop out and reserve 1 cup pasta cooking water, then drain.
Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4 servings) in pan used for kale over medium heat. Add sage and walnuts. Cook, stirring, until walnuts smell toasty and butter is foamy and flecked with amber brown bits, 1-2 minutes.
Stir agnolotti, kale mixture, and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings) into pan. Increase heat to high and let bubble until liquid is reduced by half, 2-3 minutes. (TIP: If needed, add more reserved pasta cooking water a splash at a time until agnolotti are coated in sauce.) Stir in garlic herb butter and half the Parmesan (you’ll use the rest later). Taste and season with salt and pepper.
Divide agnolotti between bowls. Sprinkle with remaining Parmesan and serve.