Butternut Squash Agnolotti with Brown Butter, Pear and Arugula

This butternut squash agnolotti dish is a celebration of autumn flavors. Pillowy pasta pillows filled with sweet squash are tossed in a nutty brown butter sauce, complemented by caramelized pear and shallot, peppery arugula and a touch of creamy crème fraîche. Golden toasted breadcrumbs add a satisfying crunch, while freshly grated Parmesan brings it all together.

Ready in just 30 minutes, this recipe is perfect for a cozy weeknight dinner or an impressive yet simple meal for guests. The combination of sweet, savory and toasty notes will have everyone asking for seconds.

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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

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) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView 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. Meanwhile, wash and dry the produce. Halve, core and finely dice the pear. Halve, peel and thinly slice the shallot.
2. Melt 1 tablespoon of 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 they float to the top, 3-5 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the agnolotti.
4. In the same pan, add a drizzle of oil and the remaining 2 tablespoons of butter over medium-low heat. Cook, stirring constantly, until the butter is fragrant and begins to brown, 1-2 minutes. Add the diced pear, sliced shallot and a pinch of salt. Cook, stirring occasionally, until softened and starting to brown, 3-4 minutes.
5. To the pan, stir in the arugula, garlic powder, drained agnolotti, crème fraîche and 1/4 cup of the reserved pasta 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 as needed.
6. Divide the pasta among shallow bowls. Spoon the brown butter sauce over the top. Grate Parmesan over each serving, sprinkle with the toasted panko and serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute the agnolotti with other filled pasta like ravioli or tortellini. Adjust cooking time according to package directions.

How do I store leftovers?

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

Can I make this dish vegetarian?

Yes, this recipe is already vegetarian. Ensure the agnolotti and Parmesan are made with vegetarian rennet if desired.