Butternut Squash Agnolotti with Brown Butter, Caramelized Pear and Arugula

This dish brings together the comforting flavors of fall in a quick, weeknight-friendly pasta. Pillowy butternut squash-filled agnolotti are bathed in a nutty brown butter sauce, then tossed with sweet caramelized pear, shallot and peppery arugula. A dollop of crème fraîche adds silky richness, while golden toasted breadcrumbs provide a satisfying crunch.

Each bite balances sweet, savory and toasty notes, finished with a shower of freshly grated Parmesan. It’s an elegant meal that comes together in just 30 minutes, perfect for a cozy dinner at home.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry the produce. Halve, core and finely dice the pear. Halve, peel and thinly slice the shallot.
2. Melt 1 tablespoon butter in a large pan over medium-high heat. Add the panko breadcrumbs and cook, stirring constantly, until golden brown, 2-3 minutes. Transfer to a small bowl and season with a pinch of salt and pepper. Wipe out the pan.
3. Once the water is boiling, add the agnolotti and reduce to a low simmer. Cook until al dente and floating to the top, 3-5 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the agnolotti.
4. In the same pan, heat a drizzle of oil and 2 tablespoons butter over medium-low heat. Cook, stirring constantly, until the butter is fragrant and begins to brown, 1-2 minutes. Add the diced pear and sliced shallot, plus a pinch of salt. Cook, stirring occasionally, until softened and starting to brown, 3-4 minutes.
5. To the pan with the sauce, add the arugula, garlic powder, drained agnolotti, crème fraîche and 1/4 cup of the reserved pasta cooking water. Cook, stirring constantly, until the arugula has wilted and everything is coated in sauce, 2-3 minutes. Taste and season with salt and pepper.
6. Divide the pasta between shallow bowls. Spoon the brown butter sauce over the top. Grate Parmesan over each serving and sprinkle with the toasted panko breadcrumbs. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute any filled pasta like tortellini or ravioli. Adjust cooking time according to package directions.

What can I substitute for crème fraîche?

Sour cream or heavy cream mixed with a splash of lemon juice can work as a substitute, though the flavor will be slightly different.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to refresh the sauce.