Butternut Squash Agnolotti with Kale in Sage Brown Butter Sauce

These little pasta dumplings, known as agnolotti, are like ravioli’s more elegant cousin. Stuffed 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 and nutty pine nuts creates a dish that feels both comforting and refined.

Despite its sophisticated flavor, this recipe comes together quickly with simple, high-quality ingredients. The brown butter sauce is infused with fresh sage and toasted pine nuts, then tossed with the agnolotti and sautéed kale. A sprinkle of Parmesan finishes it off for a meal that’s sure to impress.

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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

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 slice the shallot into thin strands. 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 starting to soften, 1-2 minutes. Add about two-thirds of the kale (save the rest for another use), season with salt and pepper and cook, tossing, until tender, 4-6 minutes. Add the garlic and another drizzle of olive oil; cook until fragrant, about 1 minute. Transfer the mixture to a plate and set aside.
3. Once the water is boiling, add the agnolotti. Lower the heat slightly to maintain 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 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 starts to brown and the pine nuts are toasted, about 2 minutes.
5. Add the cooked agnolotti, the kale mixture and 1/4 cup of the reserved pasta water to the pan. Increase the 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 cheese. 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 few minutes longer than fresh.

What can I substitute for pine nuts?

Chopped walnuts or almonds make a good substitute for pine nuts.

Can I make this dish vegetarian?

Yes, the recipe is already vegetarian. Check that the agnolotti and Parmesan are vegetarian-friendly.