Butternut Squash Agnolotti

Name: Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce
Yield: 2 servings
Ingredients: 1/4 cup Parmesan Cheese; 1 Onion; 1/2 oz Walnuts; 4 oz Kale; 1 clove Garlic; 2 tbsp Garlic; 9 oz Butter; 1/4 oz Italian Sausage; 1 tbsp Olive Oil, tbsp; 1 tbsp Butter, tbsp

with Kale in a Sage Brown Butter Sauce

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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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
1 Onion
1/2 oz Walnuts
4 oz Kale
1 clove Garlic
2 tbsp Garlic
9 oz Butter
1/4 oz Italian Sausage
1 tbsp Olive Oil, tbsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and thinly slice half the onion (all for 4 servings). Remove and discard any large stems from kale. Peel and mince or grate garlic. Pick sage leaves from stems; roughly chop leaves.
2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sliced onion and cook until slightly softened, 3-4 minutes. Add half the kale (all 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.
3

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. Reserve 1 cup pasta cooking water, then drain.
4

While pasta cooks, 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.
5

Stir drained 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 (save the rest for serving). Taste and season with salt and pepper.
6

Divide pasta between bowls. Sprinkle with remaining Parmesan and serve.

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