Brown Butter Agnolotti with Caramelized Pear, Arugula and Toasted Panko

This dish brings together tender butternut squash agnolotti with a rich, nutty brown butter sauce. Sweet caramelized pear and shallot add depth, while fresh arugula adds a peppery bite. A final sprinkle of toasted panko and grated Parmesan gives it the perfect crunch.

Ready in just 30 minutes, this recipe is ideal for a cozy weeknight dinner or an impressive meal for guests. The combination of flavors and textures will make it a new favorite.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView 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

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry 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 panko 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, 3-5 minutes. Reserve ½ cup pasta cooking water, then drain.
4. In the same pan, add 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. Stir in the diced pear, sliced shallot and a pinch of salt. Cook until softened and starting to brown, 3-4 minutes.
5. Add the arugula, garlic powder, drained agnolotti, crème fraîche and ¼ cup reserved pasta water to the pan. Cook, stirring constantly, until the arugula wilts and everything is coated in sauce, 2-3 minutes. Season with salt and pepper to taste.
6. Divide the pasta between shallow bowls. Spoon the brown butter sauce over the top. Grate Parmesan over each serving and sprinkle with toasted panko.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute any filled pasta like ravioli or tortellini, but cooking times may vary.

What can I use instead of crème fraîche?

Sour cream or heavy cream mixed with a little lemon juice can work as a substitute.

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.