Rapid Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce, from Gael (Hello Fresh)

Rapid Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce, from Gael (Hello Fresh)

9 ounce Butternut Squash Pasta
8 ounce Kale
0.25 ounce Sage
1 Shallot
2 cloves Garlic
0.25 cup Parmesan Cheese
salt and pepper
1 tablespoon Olive Oil
2 tablespoon Butter
1 ounce Pine Nuts

1

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot into strands (from root end to stem end). Mince or grate garlic. Pick leaves from sage and discard stems. Roughly chop leaves.

2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add half the kale from the package (we sent extra) and shallot. Season with salt and pepper. Cook until kale is wilted and tender, 4-6 minutes, tossing. Add garlic and another drizzle of olive oil and toss until fragrant, about 1 minute. Remove from pan and set aside.

3

Once water boils, add agnolotti to pot. Reduce heat slightly and bring water to a low boil. Cook agnolotti until tender and warmed through, 5-7 minutes. Drain, reserving 1 cup pasta water.

4

Add 2 TBSP butter to same pan used for kale over medium heat. Add sage and stir until butter is melted, starting to brown, and smells nutty, about 2 minutes.

5

Stir in agnolotti, kale mixture, and ¼ cup pasta water. Increase heat to high and let bubble until liquid is reduced by half, 2-3 minutes. (TIP: Add a splash of pasta water if sauce seems dry.) Gently stir in half the Parmesan. Season to taste with salt and pepper.

6

Divide agnolotti mixture between plates. Sprinkle with pine nuts and remaining Parmesan.

Ginger-Tomato Sauce With Carrot Matchsticks, Over Rigatoni, from Gael

Ginger-Tomato Sauce With Carrot Matchsticks, Over Rigatoni, from Gael

--From May 2016 Vegetarian Times, made this 5/18/16 and enjoyed it. It's not an especially saucy sauce--best to toss the noodles in it rather than just try to spoon it over the rigatoni.

2 T olive oil
4 large carrots, cut into matchsticks
1 1/4 t grated fresh ginger
28 oz can fresh peeled tomatoes, crushed well by hand (I would suggest re
1/3 c fresh basil leaves

Heat oil in Dutch oven on medium-high. Add carrots, season with salt (I used a little garlic and a little red pepper and Italian herbs too). Cook 5 minutes, stirring once or twice, until carrots are crisp-tender and slightly browned. Stir in ginger, tomatoes, and a handful of basil leaves.

Bring to a simmer, reduce heat to medium-low, cook 10-12 minutes or until carrots are fork-tender. Stir in more basil. Toss with rigatoni.

Can add sausage if you like.

Zucchini Carbonara Sauce on Spaghetti, from Gael

Zucchini Carbonara Sauce on Spaghetti, from Gael

Via May 2016 Vegetarian Times. Gael made it May 16, 2016 for a simple Monday-night dinner. A little bland, but you can spice it up how you like, and we ate the whole big bowl full.

3 T pine nuts (Gael recommends more pine nuts to serve alongside, you'll want more)
1 large egg plus 1 large egg yolk
1/4 c whipping cream
3 T grated Parmesan plus more for topping
Small zucchini peeled into small strips with a vegetable grater
8 oz spaghetti.

Cook spaghetti and drain, Save a small amount of the pasta water.
Toast pine nuts in small skillet until browned. Transfer to plate to cool.
Whisk together egg, egg yolk, cream and cheese. Season with salt and pepper. Stir in zucchini and 3 T pine nuts (reserving some extra for top). Toss with 2-3 T of pasta water to obtain desired sauce consistency

Pumpkin Ravioli and Delicata Squash with Sage Brown Butter Sauce, from Gael

Pumpkin Ravioli and Delicata Squash with Sage Brown Butter Sauce, from Gael

(Via Seattle Times Magazine, 2015)

Serves 4

1 Delicata squash, halved, seeded, cut into ¼ inch slices

Olive oil


Kosher salt

Pumpkin or squash ravioli

6 tablespoons unsalted butter

8 sage leaves

Freshly grated Parmigiano-Reggiano cheese

1. Preheat oven to 425 degrees. Place squash slices on a lightly oiled baking sheet and brush the tops with oil. Sprinkle with salt. Roast for about 20 minutes, until tender and golden brown in places, flipping the squash pieces once.


2. Boil the ravioli in salted water according to directions on the package.

3. While the ravioli is boiling, brown the butter.** Add the sage leaves when the butter starts smelling sweet and nutty. The butter will foam up, and then the mixture will settle again as the sage leaves crisp. Swirl the pan gently to move the sage around so that you can watch the color of the butter. When the butter is ready, remove the pan from the heat and cover it while you drain the pasta.

4. To serve, spread the drained ravioli on a platter. Top with the squash. Spoon the brown butter and sage on top. Sprinkle with grated cheese. Serve right away.



**TIPS FOR BROWNING BUTTER

To brown butter, cut it into 1/4-inch slices and put them in a light-colored saucepan so you can watch the color change. Slowly melt the butter over medium-low heat, gently swirling the pan so it melts evenly. As the butterfat melts and the water is released, the liquid butter will begin to crackle and sputter, a white foam will begin to accumulate, and the bubbles created by the boiling butter will look thin and watery. Slowly the crackle sound will quiet and an oily sheen will cover the surface.

When the butter is almost silent, the bubbles that form will be tiny, and the foam that accumulated at the start will have dissipated and been replaced by a more bubbly foam. You’ll also begin to notice browning on the sides of the pan. At this point you should start checking the color of the liquid butter and of the milk solids on the bottom of the pan.

When it’s ready, foam will cover the liquid; the aroma will be sweet and smell like toasted nuts; and the color will have changed from yellow to golden to caramel as the solids turn brown (be sure they don’t turn black!). Use it right away or pour it into a container (leaving some or all of the solids behind) and refrigerate for later.

Margherita Pasta With Grilled Chicken, from Anne

Margherita Pasta With Grilled Chicken, from Anne

8 oz dry spaghetti
3 cups halved grape or cherry tomatoes, 12 oz
2 cups diced fresh mozzarella, 8 oz
1/4 cup olive oil
2 T. minced garlic
1/2 cup thinly sliced fresh basil
Salt, pepper and red pepper flakes to taste
Toasted pine nuts
Chicken:
4 boneless skinless chicken breast halves, 4 to 5 oz. each
olive oil, dried oregano, salt, pepper and red pepper flakes

Preheat grill to medium high. Bring a large pot of salted water to a boil for
the spaghetti. Cook spaghetti according to package directions. Drain and set
aside. Mix tomatoes and mozzarella for pasta in a bowl; set aside. Coat chicken
with oil, oregano, salt, pepper and red pepper flakes. Grill, covered, until
cooked through about 4 minutes per side. Remove chicken from grill and tent with
foil; rest 3 to 4 minutes. Slice each breast into strips. Heat 1/4 cup oil in
skillet over medium low. Add garlic, and cook until fragrant, about 1 minute.
Toss tomato and cheese mixture with garlic infused oil and pasta. Stir in basil;
season with salt, black pepper and red pepper flakes. To serve, divide pasta
mixture among 4 bowls, and top with sliced chicken and pine nuts.

Note: It's important to cook the raw taste out of the garlic so it doesn't
overpower the other flavors in the dish.

Anne was making this recipe when Gael visited in summer 2010. It was a huge hit with family and guests--Sam would come home from working at the snow-cone stand at Heritage Square at the State Fair and dish up a big bowl. It must be good if she prefered it to the endless fried food of the Fair!

Cheese Ravioli with Toasted Walnuts, from Gael

Cheese Ravioli with Toasted Walnuts

Gael got this from the Seattle Post-Intelligencer newspaper on 11/30/07 and made it that night. Dan and Rob raved about it.

14 oz frozen cheese ravioli
1/2 c olive oil
1 clove garlic, sliced (or use minced garlic)
1 c (2 oz) chopped walnuts
2 t lemon juice
salt and pepper
sprinkles of fresh or dried parsley (optional)
1/4 c grated fres Parmesan

Cook ravioli according to package instructions. Drain, reserving 3 T of cooking water.

Heat olive oil in medium skillet over medium heat. Add garlic and walnuts. Cook, stirring, until nuts are lightly toasted and fragrant (5 minutes).

Stir in lemon juice, 1/2 t salt (kosher if you have it), 1/4 t pepper, parsley and the 3 T reserved cooking water. Add ravioli, toss to coat. Serve, sprinkled with Parmesan.