Butternut Squash Agnolotti with Kale in Sage Brown Butter Sauce

These little pasta dumplings, known as agnolotti, are like ravioli’s more refined cousin. Stuffed with creamy butternut squash and bathed in a classic sage brown butter sauce, they deliver big flavor in every bite. The addition of sautéed kale and toasted pine nuts adds texture and a touch of earthiness.

Despite its elegant appearance, this dish comes together quickly using simple ingredients. Perfect for a weeknight dinner that feels special or a impressive yet fuss-free meal for guests.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

2.66 ounce KaleView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel and thinly slice the shallot. Mince or grate the garlic. Pick the sage leaves from the stems and roughly chop.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the shallot and cook until softened, 1-2 minutes. Add about two-thirds of the kale (save the rest for another use). Season with salt and pepper. Cook, tossing, until tender, 4-6 minutes. Add the garlic and another drizzle of olive oil; cook until fragrant, about 1 minute. Transfer the kale mixture to a plate and set aside.
3. Once the water boils, add the agnolotti. Reduce heat slightly to maintain a gentle boil. Cook until the agnolotti are tender and float to the surface, 3-5 minutes. Carefully scoop out and reserve 1 cup of pasta cooking water, then drain the agnolotti.
4. In the same pan used for the kale, melt the butter over medium heat. Add the chopped sage and pine nuts. Cook, stirring, until the butter begins to brown and the pine nuts are toasted, about 2 minutes.
5. Add the cooked agnolotti, kale mixture and ¼ cup of the reserved pasta water to the pan. Increase heat to high and let bubble until the liquid is reduced by half, 2-3 minutes. If the sauce seems dry, add a splash more pasta water. Gently stir in half of the Parmesan. Season with salt and pepper to taste.
6. Divide the agnolotti mixture among plates. Sprinkle with the remaining Parmesan and serve immediately.

Recipe Tips

FAQ

Can I use frozen agnolotti?

Yes, frozen agnolotti work well. Cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for pine nuts?

Chopped walnuts or slivered almonds make a good substitute. Toast them along with the sage.

Can I make this dish dairy-free?

Use a plant-based butter and omit the Parmesan or use a dairy-free alternative. The flavor will change slightly but still be delicious.