Agnolotti with Roasted Broccoli...Agnolotti with Roasted Broccoli and Spinach in a Buttered Pine Nut Sauce

Agnolotti with Roasted Broccoli and Spinach in a Buttered Pine Nut Sauce might be just the main course you are searching for. This recipe makes 6 servings with 760 calories, 27g of protein, and 50g of fat each. For $3.82 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, baby spinach, chiffonaded sage, and a few other things to make it today. 1 person were impressed by this recipe. It is brought to you by Joanne Eats Well with Others. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 59%. Similar recipes include Pine Nut Broccoli Quinoa, Pine Nut and Parmesan Broccoli, and Dijon, Thyme, and Pine Nut Broccoli.

Ingredients

Cooking Instructions

1. 01

   Heat oven to 400F. In a large bowl toss together 2 tbsp olive oil, broccoli florets, and a pinch of salt.

2. 02

   Spread on a parchment-lined baking pan and roast for 15 minutes, or until starting to caramelize.

3. 03

   Remove from the oven and set aside.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.

4. 04

   Add the pine nuts to the pan and cook until golden brown and toasted, about 3-4 minutes.

5. 05

   Remove pine nuts from the pan and set aside in a medium bowl, leaving as much oil behind as possible.

6. 06

   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.

7. 07

   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.Once water is boiling, cook ravioli until al dente.

8. 08

   Drain, reserving cup of the pasta cooking water.In the pot used to cook the ravioli, melt the butter.