Agnolotti with Roasted Broccoli and Spinach in a Buttered Pine Nut Sauce
 
 
Cheese-stuffed agnolotti pasta is tossed with a roasted broccoli, spinach, and a buttery pine nut sauce in this weeknight dinner that will have you licking your plate clean!
Yield: 4-6 servings
Ingredients
  • 4 tbsp olive oil, divided
  • 1 lb broccoli florets, cut into bite-sized pieces
  • Salt, to taste
  • ¼ cup pine nuts
  • 3 shallots, thinly sliced
  • 2 tbsp chiffonaded sage
  • 2 lb fresh agnolotti or ravioli
  • 6 tbsp butter
  • 5 oz baby spinach
  • ½ cup finely grated parmesan cheese
Instructions
  1. Heat oven to 400F. In a large bowl toss together 2 tbsp olive oil, broccoli florets, and a pinch of salt. Spread on a parchment-lined baking pan and roast for 15 minutes, or until starting to caramelize. Remove from the oven and set aside.
  2. Meanwhile, bring a large pot of salted water to a boil. As water comes to a boil, heat the remaining 2 tbsp olive oil in a small nonstick skillet over medium-high heat. Add the pine nuts to the pan and cook until golden brown and toasted, about 3-4 minutes. Remove pine nuts from the pan and set aside in a medium bowl, leaving as much oil behind as possible.
  3. Heat the remaining oil and add the shallots to the pan. Cook until browned and crisp, stirring occasionally, about 4-5 minutes. Stir in the sage and cook until crispy, about 2 minutes. Remove from the heat and pour into the bowl with the toasted pine nuts. Stir to combine. Season to taste with salt and black pepper.
  4. Once water is boiling, cook ravioli until al dente. Drain, reserving ½ cup of the pasta cooking water.
  5. In the pot used to cook the ravioli, melt the butter. Add the ravioli and baby spinach to the pot. Saute until spinach is wilted, about 1-2 minutes. Stir in the broccoli, parmesan cheese, pine nut dressing, and enough of the pasta cooking water to form a sauce. Season to taste with salt and black pepper. Serve warm.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/09/agnolotti-with-roasted-broccoli-and-spinach-in-a-buttered-pine-nut-sauce.html