Butternut Squash Agnolotti with Bacon and Scallops in Brown Butter Sage Sauce

This dish brings together the earthy sweetness of butternut squash agnolotti with the savory richness of crispy bacon and perfectly seared scallops. Tossed in a nutty brown butter sage cream sauce, every bite is a celebration of autumn flavors.

Making agnolotti at home is easier than you think-these little pasta pillows are folded from a single strip of dough, unlike ravioli which uses two sheets. The result is a delicate, tender pasta that cradles the creamy squash filling beautifully. Serve this impressive meal for a special dinner or a cozy night in.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate; crumble when cool. Reserve the bacon fat in the skillet.
2. Pat the scallops dry with paper towels and season both sides with salt and pepper. Add olive oil to the skillet with the bacon fat and heat over medium-high. Sear scallops until golden brown on each side, about 2-3 minutes per side. Remove and set aside.
3. Bring a large pot of salted water to a boil. Add the butternut squash agnolotti and cook according to package directions (usually 3-4 minutes). Drain and set aside.
4. In the same skillet used for bacon and scallops, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 2 minutes. Add minced garlic and cook for 30 seconds.
5. Reduce heat to low and stir in the sour cream, cream cheese and chicken stock concentrate. Whisk until smooth and creamy. Add the cooked agnolotti and toss to coat.
6. Add the crumbled bacon and seared scallops to the skillet. Gently toss everything together. Squeeze the lemon juice over the top and sprinkle with Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute with other filled pasta like ravioli or tortellini, though the cooking time may vary.

Can I make this dish ahead of time?

This dish is best served immediately. However, you can prep the bacon and scallops in advance and reheat gently before combining with the pasta and sauce.

What can I use instead of scallops?

Shrimp or chicken would work well as alternatives. Adjust cooking time accordingly.