Butternut Squash Agnolotti w/ Brown Butter, Sage & Pine Nuts | Chicken Marsala Ravioli w/ Wild Mushroom & Leeks

Buitoni New Pasta Flavors
Buitoni New Pasta Flavors

There’s some new kids on the block – and some mighty tasty ones at that. Buitoni reached out to me and asked me to create some recipes to go with their two new stuffed pasta flavors which are totally rockin’!

The Roasted Butternut Squash Agnolotti is a luscious half-moon pasta generously filled with oven-roasted Butternut Squash, Impastata Ricotta, aged Parmesan and Grada Padano cheeses, accented with amaretti cookie crumbs. I decided to create a luscious sauce with Brown Butter, Sage, Pancetta, Shallots, and Toasted Pine Nuts.

The savory Chicken Marsala Ravioli is a delicate pasta filled with all-natural white meat chicken, roasted portabello mushrooms and caramelized onions with Impastata Ricotta, aged Parmesan and Asiago cheeses, accented with Marsala wine. To compliment the savory chicken and mushroom flavors inside, I created a Wild Mushrooms, Leeks, and Thyme in a Garlic, Wine and Cream Sauce to go with.


The fresh pasta cooks super fast (approximately 5-6 minutes) so you’ll want to get your sauce going first before you cook the pasta, or you can cook the pasta first and set it aside until you add it to the sauce at the end to coat.

I recommend a dry white wine such as Sauvignon Blanc or or a dry Rose to go with the Butternut Squash Agnolotti, and a light red table wine such as Montepulcciano d’Abruzzo or Pinot Noir to accompany the Chicken Marsala Ravioli. Serve both with a side of toasty garlic bread and a simple Arugula or Romaine salad with some shaved Parmesan cheese a light lemon vinaigrette dressing (a few tablespoons of extra-virgin olive oil, two teaspoons of Dijon or grainy mustard, a squeeze or two of lemon and salt and pepper).

Roasted Butternut Squash Agnolotti w/ Brown Butter, Sage, Pancetta, Shallots and Toasted Pine Nuts
Roasted Butternut Squash Agnolotti w/ Brown Butter, Sage, Pancetta, Shallots and Toasted Pine Nuts

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

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4

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

Instructions

  1. 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.
  2. 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.
  3. Toast pine nuts in a small pan over medium heat until lightly golden brown, remove from heat.
  4. 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.

Notes

Serve pasta with a simple Arugula salad tossed in a light lemon Vinaigrette dressing and some toasted garlic bread. Wine pairings: Sauvignon Blanc, dry White table wine or Rose.

https://www.theartfulgourmet.com/2012/07/new-buitoni-stuffed-pasta-flavors-2-rockin-sauce-recipes/

Chicken Marsala Ravioli with Wild Mushrooms, Leeks, Thyme in a Garlic Wine Cream Sauce
Chicken Marsala Ravioli with Wild Mushrooms, Leeks, Thyme in a Garlic Wine Cream Sauce

Chicken Marsala Ravioli with Wild Mushrooms, Leeks, Thyme in a Garlic Wine Cream Sauce

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Transfer pasta and sauce to a serving dish and sprinkle with Parmesan cheese. Garnish with additional chopped thyme and parsley if desired. Serve immediately.

Notes

Serve Chicken Marsala Ravioli with a simple green or Arugula salad with shaved Parmesan cheese and a light lemon Vinaigrette dressing and some toasted garlic bread. Wine pairing: Pinot Grigio, Pinot Noir or light red Italian table wine such as Montepulcciano d'Abruzzo.

https://www.theartfulgourmet.com/2012/07/new-buitoni-stuffed-pasta-flavors-2-rockin-sauce-recipes/

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*This is a sponsored post by Buitoni. All recipes, recommendations and opinions are my own.

 

12 Replies to “Butternut Squash Agnolotti w/ Brown Butter, Sage & Pine Nuts | Chicken Marsala Ravioli w/ Wild Mushroom & Leeks”

  1. The Butternut Squash Agnolotti is making my mouth water — definitely inspiring tonight’s dinner ideas!

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