Mushroom Agnolotti with Butternut Squash Cream

Mushroom Agnolotti with Butternut Squash Cream

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10 min.
25 min.
2 to 3 servings

Agnolotti is a type of ravioli, made popular in the Piedmont region of Italy, usually filled with meat or vegetables. This one's filled with wild mushrooms and served on butternut squash, adding a full rich flavor, perfect for fall entertaining!

Another extraordinary recipe from the chefs at Casa Buitoni®


  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped onion
  • 2 small butternut squash, peeled and cubed (2 cups total)
  • Salt to taste
  • 1 cup water
  • 1 package BUITONI Riserva Refrigerated Mushroom Agnolotti (9 oz.)
  • 2 tablespoons butter
  • 4 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.), divided
  • Toasted sunflower seeds
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HEAT oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 1 to 2 minutes. Add squash; season with salt. Add water; reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until squash is soft.

PREPARE pasta according to package directions, reserving 2 tablespoons cooking water.

MELT butter in medium skillet over medium heat. Add pasta, 2 tablespoons cheese and reserved cooking water; cook for 2 minutes.

SPREAD butternut cream on serving plates. Top with pasta; sprinkle with sunflower seeds and remaining 2 tablespoons cheese.

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Nutrition Facts

Serving Size: 1/2 of Recipe

Servings Per Recipe: 2

  • Amount Per Serving
  • Calories: 710
  • Calories from Fat: 360
  • Total Fat: 40g (62% of DV)
  • Saturated Fat: 17g (85% of DV)
  • Cholesterol: 110mg (36% of DV)
  • Sodium: 990mg (41% of DV)
  • Carbohydrates: 69g (23% of DV)
  • Dietary Fiber: 9g (34% of DV)
  • Sugars: 10g
  • Protein: 22g
  • Vitamin A: 530% of DV
  • Vitamin C: 90% of DV
  • Calcium: 40% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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