Butternut squash agnolotti with crab & apple from Collards and Carbonara: Southern Cooking, Italian Roots (page 89) by Andrew Ticer and Michael Hudman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kduncan on March 30, 2020

    The pasta is good, but takes forever to make, between roasting the squash and then filling and hand cutting the pasta. The recipe cooking time would have caused the pasta to be over cooked, only cooked the pasta for about 2 minutes. Didn't add the crab, which would have been nice for texture. Hence the sauce was very apple-ly. Overall it was a fine recipe, but for the time it took to make I wouldn't do again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.