Butternut Squash Agnolotti

Name: Butternut Squash Agnolotti with Bacon Elevated Dinners, Impressively Easy
Yield: 2 servings
Ingredients: 4 oz Bacon; 9 oz Butter; 1/4 oz Chives; 1/4 oz Italian Sausage; 1 Lemon; 2 unit Demi-Baguette; 2 tbsp Garlic; 1 unit Chicken Stock Concentrate; 4 oz Cream Sauce Base; 1 tsp Garlic Powder; 3 tbsp Parmesan Cheese; 1 tbsp Butter; Salt; Black Pepper

with Bacon Elevated Dinners, Impressively Easy

By Recipe0 System

Agnolotti is the rectangular stuffed pasta cousin of ravioli—and it's every bit as delicious. These pasta pillows are filled with sweet, earthy butternut squash, then cooked until al dente and tossed in a lemony sage-garlic cream sauce studded with crispy, smoky bacon. Sprinkle these bountiful bowls with Parmesan cheese and serve with buttery chive garlic bread for a super-satisfying 15-minute miracle meal!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Bacon
9 oz Butter
1/4 oz Chives
1/4 oz Italian Sausage
1 Lemon
2 unit Demi-Baguette
2 tbsp Garlic
1 unit Chicken Stock Concentrate
4 oz Cream Sauce Base
1 tsp Garlic Powder
3 tbsp Parmesan Cheese
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a small pot (medium pot for 4) of salted water to a boil. Wash and dry produce.

Add bacon* to a hot large dry pan. 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. Wipe out pan. Once cool enough to handle, roughly chop bacon.

Once water is boiling, add agnolotti to pot; cook until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water, then drain.
2

While bacon and agnolotti cook, thinly slice chives. Pick sage leaves from stems; roughly chop half the leaves (all for 4). Quarter lemon.

Halve and toast baguettes. Spread cut sides with garlic herb butter and sprinkle with chives.
3

In pan used for bacon, melt 1 TBSP plain butter (2 TBSP for 4) over medium-high heat. Add sage; cook, stirring occasionally, until fragrant, 30-60 seconds.

Whisk in stock concentrate, cream sauce base, garlic powder, and a squeeze of lemon (big squeeze for 4) until combined. Bring to a simmer and cook until slightly thickened, 30-60 seconds. TIP: If sauce seems too thick, stir in reserved pasta cooking water a splash at a time. If pasta isn’t done yet, ladle water directly from pot.

Stir in agnolotti and bacon. Season with salt and pepper.
4

Sprinkle agnolotti and bacon with cheese. Serve with chive garlic bread and remaining lemon wedges on the side.

Bacon is fully cooked when internal temperature reaches 145°.

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