Butternut Squash Agnolotti with Brown Butter, Pancetta, Shallots, Sage, and Toasted Pinenuts

• Meat

  • 4 oz Pancetta

• Produce

  • 2 Garlic cloves
  • 2 tbsp Sage, fresh leaves
  • 1 Shallot

• Canned Goods

  • 1/2 cup Chicken stock

• Pasta & Grains

  • 1 package Buitoni butternut squash agnolotti

• Baking & Spices

  • 1 Sea salt and freshly ground pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

• Dairy

  • 1/2 cup Parmesan cheese, fresh

Found on theartfulgourmet.com

Ingredients

• 1 package Buitoni Butternut Squash Agnolotti
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 shallot, minced
• 4 oz. pancetta, diced
• 1/2 cup chicken stock
• 2 tablespoons fresh sage leaves, chopped
• 1/2 cup fresh Parmesan cheese, grated, plus extra for garnish
• 1/4 cup pine nuts, toasted, for garnish
• Sea salt and freshly ground pepper, to taste
• 1 package Buitoni Chicken Marsala Ravioli
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1/2 shallot, minced
• 1 leek, rinsed, trimmed and sliced
• 3.5 ounces Wild Mushrooms (Chanterelle or Porcini)
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/2 cup half and half or heavy cream
• 1 tablespoon thyme leaves, chopped
• 1 tablespoon fresh Italian parsley, chopped
• Dash of Sea Salt (I used Pink Himalayan Onion Sea Salt)
• Fresh ground black pepper
• 5-6 sprays White Truffle Oil (equal to 1 teaspoon) - optional
• 1/4 cup Parmesan cheese, shredded

Directions

• Boil water in a large saucepan and season with salt and olive oil. Cook stuffed pasta according to package directions (about 4-6 minutes) and drain; set aside.
• Heat a tablespoon of extra-virgin olive oil in a large saute pan over medium heat. Cook garlic and shallots for about two minutes until lightly browned. Add pancetta and cook until crispy and browned. Add chicken stock and sage to the pan and reduce over medium-high until sauce thickens. Lower heat and add cooked Agnolotti to the sauce; toss to coat.
• Toast pine nuts in a small pan over medium heat until lightly golden brown, remove from heat.
• Transfer to a serving dish and sprinkle with extra Parmesan cheese, kosher salt and freshly ground pepper (to taste), toasted pine nuts and a few sage leaves for garnish.
• Boil water in a large sauce pan (with some salt and olive oil). Cook pasta according to package directions (approximately 5-7 minutes). Drain and set aside.
• Melt butter over medium heat in a large saute pan; add garlic and shallots and cook about 2 minutes until translucent. Add leeks and mushrooms and saute until brown, about 7 minutes. Turn heat up to medium-high and deglaze the pan with wine and broth, until sauce thickens and reduces by half, for about 5 minutes. Add cream and stir in chopped thyme and parsley and season with salt and pepper, to taste. Cook on low for about 1 minute, stirring often.
• Return cooked Ravioli to sauce pan and toss to coat with the sauce, cooking over low heat for about 1 minute. Add a few sprays of Truffle Oil if using.
• Transfer pasta and sauce to a serving dish and sprinkle with Parmesan cheese. Garnish with additional chopped thyme and parsley if desired. Serve immediately.

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