Butternut Squash Agnolotti with Confetti Ratatouille

by jerseygirl on July 26, 2012 · 5 comments

Last month I was invited to try some new fresh pasta by Buitoni. How could I refuse? I have always loved their fresh pastas, tortellini and ravioli but now I love them even more. I was thrilled to find out that they have two two kinds of pasta. Available in stores is Butternut Squash Agnolotti and Chicken Marsala Ravioli. They are so tasty, I could eat  them plain but  Buitoni wanted me to come up with a recipe so that is what I did.

Since we are in the midst of the finest produce NJ has to offer, I decided to chop up some fresh veggies to top off the butternut squash agnolotti. These are rich and delicious so the light vegetables were the perfect combination. They were so good that I didn’t even add fresh grated cheese which usually goes on all my pasta. My family loved this light summer dish.

The meal was perfect but next time I would like to serve these delicious pillows of butternut squash as an appetizer when we have company. They looked cute on mini plates but I think they would be great served on fancy spoons. Hint, hint to the husband. My birthday is coming up and spoons would really make me happy.

I am just loving the summer produce and there are more recipes to come. What type of seasonal produce have you been cooking up lately?

 

5.0 from 1 reviews
Butternut Squash Angolotti with Confetti Ratatouille
Author: 
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A light vegetarian pasta dish.
Ingredients
  • 2 packages Buitoni Butternut Squash Agnolotti
  • 2 TBS olive oil
  • 1 tsp crushed garlic
  • ¼ cup diced onion
  • ½ cup diced red pepper
  • 1 cup diced zucchini
  • 1 cup peeled diced eggplant
  • ½ cup chopped tomato
  • salt and pepper to taste
  • 3 TBS salted butter
  • ⅔ cup white wine
  • a handful of fresh chopped parsley
Instructions
  1. Cook agnolotti according to package directions.
  2. In a large frying pan, heat oil to medium heat. Add garlic, onions and peppers and saute for 10 minutes.
  3. Add zucchini, eggplant and tomato to the pan. Cook on low for another 10 to 15 minutes or until veggies are cooked. Season with salt and pepper to taste. Move to a bowl when cooked and keep warm.
  4. Add 3 TBS butter to pan. Cook on low until melted. Add the wine to the pan and the parsley. Cook for a few minutes or until sauce starts to thicken.
  5. Arrange the cooked agnolotti on a platter and spoon some vegetable mixture over the top. Pour the warm sauce over the platter and serve.

 

{ 5 comments… read them below or add one }

Gina July 27, 2012 at 5:06 pm

Lisa,
This looks fabulous! I will def. be adding to my menu next week! Thanks:)

Reply

Kate July 27, 2012 at 9:48 pm

Pasta without cheese? They mush have been good!

Reply

Lea Ann July 28, 2012 at 8:31 am

Their new flavors look fabulous and so does your idea of Ratatouille. We’re just getting summer vegetables here in Colorado, so I’m not at the stage of trying to figure out how to use everything.

Reply

leslie July 29, 2012 at 4:42 pm

Ohhh I am so on the hunt for the chicken marsala one!!!
Your dinner sounds delightful!

Reply

Ramona July 30, 2012 at 11:15 am

That looks good!

Reply

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