Wild Mushroom Agnolotti with Butternut Squash Cream

Wild Mushroom Agnolotti with Butternut Squash Cream
Makes:
2
to 3 servings
Prep Time:
10
minutes
Total Time:
25
minutes

Dietary Considerations:

Vegetarian
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®

In this recipe:

Store Locator

Ingredients:

  • 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 (9 ounces) BUITONI Riserva Refrigerated All Natural Wild Mushroom Agnolotti
  • 2 tablespoons butter
  • 4 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
  • Toasted sunflower seeds

Directions:

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.

Review This Recipe

No reviews yet. Be the first to review this recipe!

Nutrition Facts

Serving Size: 1/2 of recipe

Servings Per Recipe:

  • Calories: 710
  • Calories from Fat: 380
  • Total Fat: 42g (64% of DV)
  • Saturated Fat: 17g (86% of DV)
  • Cholesterol: 115mg (39% of DV)
  • Sodium: 1010mg (42% of DV)
  • Carbohydrates: 69g (23% of DV)
  • Dietary Fiber: 8g (32% of DV)
  • Sugars: 10g
  • Protein: 21g
  • Vitamin A: 530% of DV
  • Vitamin C: 90% of DV
  • Calcium: 45% of DV
  • Iron: 20% of DV

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

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Wild Mushroom Agnolotti with Butternut Squash Cream

Ingredients

  • 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 (9 ounces) BUITONI Riserva Refrigerated All Natural Wild Mushroom Agnolotti
  • 2 tablespoons butter
  • 4 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
  • Toasted sunflower seeds

 

Directions

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.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Wild Mushroom Agnolotti with Butternut Squash Cream

Add to Folder Cancel

recipe added successfully!

Wild Mushroom Agnolotti with Butternut Squash Cream was added to your  folder.

Close

share with your friends

Wild Mushroom Agnolotti with Butternut Squash Cream