Back at the agnolotti, a little while ago the very nice people at Buitoni gave me some of their new pastas to try out, and one of them was this scrumptious roasted butternut squash agnolotti. And as soon as I figured out what agnolotti actually WAS, I knew I needed to come up with a sauce that was worthy of such pasta deliciousness. Luckily part of the answer was growing by leaps and bounds right outside my kitchen door.
Sage! I have a sage plant that clearly has aspirations of becoming a sage tree one day soon, so I’m cutting big beautiful bunches of it for sauces and salads and at this point, sage bouquets that I am plunking on various tables and shelves around the house. Waste not, want not!
So with the sage as inspiration, I sautéed some chopped walnuts in butter until they were warm and fragrant. Then I used the same butter to cook up a handful of shallots and chopped sage. A little white wine, a little cream, some parmesan, and I had a silky, summery, creamy sauce that was worthy of this delicious agnolotti. I served it with a little cold sliced grilled chicken on the side, and suppertime was pretty close to perfect that night. If you live in the Northeast USA, you can get some roasted butternut squash agnolotti for your own self (look in the refrigerated section), but if you don’t, this sage sauce will work just fine with whatever agnolotti (or ravioli!) you can get your hands on…and if you need any sage, just holler. I’ve got some.