There’s something magical about tender pasta pillows filled with sweet butternut squash purée. They’re comforting, elegant and surprisingly quick to prepare. This recipe lets you enjoy them anytime, paired with a simple yet luxurious lemony browned butter sauce.
With just a handful of ingredients and about 10 minutes, you can create a dish that feels special enough for a dinner party but easy enough for a weeknight. The nutty browned butter, bright lemon and fragrant herbs perfectly complement the creamy squash filling.
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Recipe details
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Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the agnolotti and reduce heat to a simmer. Cook, stirring occasionally, until the agnolotti are al dente and float to the top, 3-5 minutes. Drain well.
- While the pasta cooks, melt 4 tablespoons butter in a large skillet over medium-high heat. Cook without stirring until the butter is foamy on top and flecked with amber brown bits, 2-3 minutes.
- Stir in 1 teaspoon chopped fresh sage or thyme leaves and a squeeze of lemon juice. Add the cooked agnolotti and toss gently until coated. Season with salt and pepper to taste. Serve immediately.
Recipe Tips
Watch the butter closely as it browns-it can go from perfect to burnt quickly. Swirl the pan occasionally for even browning.
For extra richness, add a tablespoon of pasta cooking water to the sauce before tossing with the agnolotti.
Fresh herbs make a big difference; dried herbs can be substituted but use half the amount.
FAQ
Can I use frozen butternut squash agnolotti?
Yes, frozen agnolotti work well. Cook according to package directions, usually adding 1-2 minutes to the boiling time.
What can I substitute for the butter sauce?
Try a simple sage brown butter, a creamy Alfredo or a drizzle of good olive oil and Parmesan.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth.
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