There’s something magical about tender pasta pillows filled with sweet butternut squash purée. They’re comforting, elegant and surprisingly quick to prepare. This recipe shows you how to turn store-bought agnolotti into a restaurant-quality dish with a simple browned butter sauce.
The nutty, rich flavor of browned butter pairs beautifully with the natural sweetness of the squash. A touch of fresh herbs and a squeeze of lemon brighten everything up, making each bite perfectly balanced. Ready in under 15 minutes, this is the ideal weeknight dinner that feels special.
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Recipe details
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Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the agnolotti and reduce the heat to a simmer. Cook, stirring occasionally, until the agnolotti are al dente and float to the top, 3-5 minutes. Drain well.
- In a large skillet over medium-high heat, melt 4 tablespoons butter. Cook without stirring until the butter becomes foamy and develops amber brown flecks, 2-3 minutes. Stir in 1 teaspoon chopped fresh sage or thyme leaves and a squeeze of lemon juice.
- Add the cooked agnolotti to the skillet and toss gently to coat with the sauce. Season with salt and pepper to taste. Serve immediately.
Recipe Tips
Watch the butter closely as it browns; it can go from perfect to burnt quickly.
For extra richness, add a tablespoon of reserved pasta water to the sauce if it seems too thick.
Fresh herbs make a big difference-use sage or thyme or a combination of both.
FAQ
Can I use frozen agnolotti instead of fresh?
Yes, but adjust the cooking time according to the package directions. Frozen agnolotti may take a minute or two longer to cook.
What can I substitute for butter?
For a dairy-free version, use a high-quality vegan butter or olive oil. The sauce won’t brown the same way, but it will still be delicious.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to refresh the sauce.
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