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Butternut Squash Agnolotti with Grape Tomatoes

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A few days ago I posted a recipe for Buitonis Chicken Marsala Ravioli, and today I have another Buitoni pasta recipe, this time using Roasted Butternut Squash Agnolotti.  This recipe is even easier than the first one!  When using these kinds of gourmet filled pasta I don’t like to make a sauce that is too complicated, because I want to be able to taste all the great flavors of the pasta.

The Roasted Butternut Squash Agnolotti is filled with butternut squash, impastata ricotta, aged parmesan, grana padano and is accented with amaretti cookie crumbs.  I loved this pasta, I think because it had so much cheese, and in so many different varieties.  The sauce I paired it with is a simple tomato and green onion sauce, and the key to making this is not to cook the tomatoes too much.  You want the tomatoes to be warm, but not completely cooked.  I used multicolored heirloom grape tomatoes for this, so it would be prettier, but it would be fine with all red ones.

Roasted Butternut Squash Agnoliotti with Grape Tomatoes

Yield: 3

Roasted Butternut Squash Agnolotti with Grape Tomatoes

Roasted Butternut Squash Agnolotti with Grape Tomatoes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 Tablespoon olive oil
  • 1 clove garlic
  • 2 cups grape tomatoes, halved
  • 4 green onions, chopped
  • 10 oz Butternut Squash Agnolotti
  • Parmesan Cheese

Instructions

  1. Cook the Agnolotti following the package directions.
  2. Heat the olive oil over medium heat, and sautee the garlic for 2 minutes.
  3. Add the tomatoes and green onions and cook for about 2 minutes,
  4. Stir in the cooked pasta and serve sprinkled with parmesan cheese.

Notes

Nutrition facts are estimates.

Nutrition Information:

Yield:

3

Amount Per Serving: Calories: 394Saturated Fat: 8gCholesterol: 65mgSodium: 609mgCarbohydrates: 33gFiber: 3gSugar: 4gProtein: 14g

 Disclosure: I received product to review, all opinions are my own.

By on July 12th, 2012

151 thoughts on “Butternut Squash Agnolotti with Grape Tomatoes”

  1. I just tried the Marsala Ravoli and loved it!! I like how easy it is to use the fresh pasta – we have it about once a week.

    Reply
  2. Hmm…that’s a hard question! I do really like penne pasta a whole lot…with tomato sauce and cheese is always good! ๐Ÿ™‚

    Reply
  3. Not trying to get brownie points or anything since it is pictured here, but I think my favorite pasta really is ravioli, though not so much the normal meat ravioli. One of my favorite TV dinners is actually a Healthy Choice Pumpkin Ravioli. Cheese ravioli is great as well!

    Reply
  4. Raviolis are my ALL-time favorite pasta. But ALL pasta rocks. I will never believe it is bad for me! I eat it all the time.

    Reply
  5. Hooked on the handmade herbed fettuccini from our local farmers market! Awesome with roasted veggies and olive oil.

    Reply
  6. I love all kinds of pastas, shells would probably be my fave right now, I really like pasta salads during the warm months.

    Reply
  7. Being Italian it is really hard to pick a favorite type, all pasta’s are really good and it all Boils Down to, which way you prepare them. For me it would have to be a choice of which way do you like your pasta, cooked or raw and in that choice I would have to pick cooked.

    Reply
  8. I love pasta of all kinds, but I will say that my favorite is angel hair pasta. I love to combine it with chopped tomatoes, basil, garlic and parmesan cheese.

    Reply
  9. I have to say all of them- I have yet to meet a pasta I didn’t like. Currently doing a lot of angel hair pasta to lighten things up.

    Reply

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