Butternut Squash Agnolotti with Kale in Sage Brown Butter Sauce

These little pasta dumplings, known as agnolotti, are like ravioli’s daintier cousin. Filled with sweet butternut squash and served in a classic sage brown butter sauce, they bring a taste of northern Italy to your table. The combination of tender pasta, earthy kale, crunchy pine nuts and nutty Parmesan is simply irresistible.

Despite its elegant appearance, this dish comes together quickly and easily. With just a few simple steps, you can create a restaurant-quality meal that’s perfect for a cozy weeknight dinner or a special occasion.

Log in to save recipes and build weekly shopping lists.

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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. Remove any stems or large ribs from the kale. Mince or grate the garlic. Pick the sage leaves from the stems; discard stems and roughly chop the leaves.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the sliced shallot and cook until starting to soften, about 1-2 minutes. Add about two-thirds of the kale (save the rest for another use) and season with salt and pepper. Cook, tossing, until the kale is tender, 4-6 minutes. Add the garlic and a drizzle more olive oil; cook until fragrant, about 1 minute. Remove everything from the pan and set aside.
3. Once the water boils, add the agnolotti to the pot. Lower the heat slightly so the water stays at a gentle boil. Cook until the agnolotti are tender and float to the top, 3-5 minutes. Carefully scoop out and reserve 1 cup of the pasta cooking water, then drain the agnolotti.
4. In the same pan used for the kale, melt 2 tablespoons of butter over medium heat. Add the chopped sage and pine nuts. Cook, stirring, until the butter begins to turn brown and the pine nuts are toasted, about 2 minutes.
5. Stir the cooked agnolotti, kale mixture and ¼ cup of the reserved pasta water into the pan. Increase the heat to high and let it bubble until the liquid is reduced by half, 2-3 minutes. (Tip: Add a splash or two more pasta water if the sauce seems dry.) 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 almonds make a good substitute for pine nuts.

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 or broth.