Butternut Squash Agnolotti with Brown Butter Mushroom Cream Sauce

If you love stuffed pasta, you’re in for a treat. Agnolotti are similar to ravioli but made by folding a single strip of pasta over the filling, creating little pillows of goodness. Tonight, those pillows are filled with creamy butternut squash and bathed in a luscious brown butter mushroom cream sauce.

This dish comes together in about 20 minutes, making it ideal for a quick yet impressive weeknight dinner. Toasted walnuts and a shower of Parmesan add crunch and savory depth. Serve it up and watch it disappear.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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) until tender. Drain and set aside.
2. While the pasta cooks, place the walnuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 2-3 minutes. Transfer to a plate and set aside.
3. In the same skillet, melt the butter over medium-high heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 2 minutes.
4. Add the sliced button mushrooms to the brown butter. Cook, stirring occasionally, until the mushrooms are golden and have released their liquid, about 4-5 minutes. Season with salt and pepper.
5. Reduce heat to low. Add the cream cheese and crème fraîche, stirring until melted and smooth. Stir in the mushroom stock concentrate until fully incorporated.
6. Add the cooked agnolotti to the sauce and gently toss to coat. Cook for 1 minute to warm through.
7. Divide the agnolotti among plates. Sprinkle with toasted walnuts and grated Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of stuffed pasta?

Yes, you can substitute with cheese or spinach ravioli, but the cooking time may vary slightly.

Is there a substitute for crème fraîche?

You can use heavy cream or sour cream thinned with a little milk, though the sauce will be slightly tangier.

Can I make this dish vegetarian?

Yes, it’s already vegetarian. For a vegan version, use plant-based butter, cream cheese and omit Parmesan.