These tender pasta pillows are filled with sweet butternut squash purée, offering a comforting and creamy bite every time. Paired with a simple browned butter sauce brightened with lemon and fresh herbs, this dish transforms a store-bought shortcut into a gourmet weeknight dinner.
Ready in under 15 minutes, it’s perfect for fall evenings or any time you crave something warm and satisfying. Feel free to customize with your favorite toppings-toasted nuts, Parmesan or a pinch of red pepper flakes all work beautifully.
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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 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 pan over medium-high heat, melt 4 tablespoons of butter. Cook without stirring until the butter is foamy and speckled with amber brown bits, 2-3 minutes. Stir in 1 teaspoon chopped fresh sage or thyme leaves and a squeeze of lemon juice. Add the cooked agnolotti and toss gently to coat. Season with salt and pepper to taste.
Recipe Tips
For extra richness, add a splash of pasta cooking water to the sauce before tossing with agnolotti.
Toast chopped walnuts or pecans in the browned butter for added crunch.
Use fresh herbs if possible; dried herbs will not provide the same bright flavor.
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 sage or thyme?
Rosemary or basil are good alternatives. Start with a smaller amount and adjust to taste.
How do I prevent the butter from burning?
Watch the butter closely once it starts foaming. Remove from heat as soon as it turns amber and smells nutty.
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