Butternut Squash Agnolotti with Confetti Ratatouille

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?

Print Recipe

5 from 1 vote

Butternut Squash Angolotti with Confetti Ratatouille

A light vegetarian pasta dish.

Servings: 4

Author: Jersey Girl Cooks (Lisa Grant)

Ingredients

• 2 packages Buitoni Butternut Squash Agnolotti
• 2 TBS olive oil
• 1 teaspoon 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

• Cook agnolotti according to package directions.
• In a large frying pan, heat oil to medium heat. Add garlic, onions and peppers and saute for 10 minutes.
• 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.
• 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.
• Arrange the cooked agnolotti on a platter and spoon some vegetable mixture over the top. Pour the warm sauce over the platter and serve.