Herb Ricotta Agnolotti with Sauteed Vegetables and Brown Butter and Sage Sauce

Seasonal Pantry (1314 9th Street, NW Washington, DC) is a new local food shop in the heart of Shaw.   They're known for incredibly fresh products and offer seasonal clubs, such as an ice cream club and even a supper club.  During September, they offered a Pasta Club with several types of pasta.  My favorite is the herb ricotta agnolotti.  It's flavorful and delicious and perfect for fall.

A walnut pesto was provided with the pasta, but I'm slightly allergic to nuts and in observance of safety, decided to make a brown butter and sage sauce with sauteed butternut squash, carrots, string beans and yellow squash.  The result?  A warm, healthy meal with a savory edge.


Herb Ricotta Agnolotti with Sauteed Vegetables and Brown Butter and Sage Sauce


1 tsp olive oil
3 cloves garlic, chopped
1/2 butternut squash, peeled and squared
1/4 cup string beans
1 carrot, sliced
1 small yellow squash, sliced
Herb ricotta agnolotti (or any type of stuffed pasta)
4 tbsp butter
10 sage leaves, chopped
1/2 lemon, juiced
Fresh parmesan cheese

Heat olive oil over low/medium heat.  Once hot, add 2/3 of the chopped garlic and saute for about a minute.  Add the butternut squash and cover for about 10 minutes, or until cooked halfway.  Add carrot and cover for another 5 minutes.  Add string beans and yellow squash and saute for another 5 minutes.  Remove from heat.

Meanwhile, boil 3 cups of water on the stove.  Once boiling, add the fresh pasta and cook for 2-3 minutes, making sure not to over cook the pasta.

Heat butter and remaining garlic in a skillet.  Once melted, keep on the heat for another minute to minute and a half until the top layer of butter is a rich brown.  Once this happens, add sage and lemon juice and remove from heat.

Add the vegetables to the pasta and top with butter sauce and parmesan cheese.  Serve with a side salad and fresh bread.  Enjoy :)