July 22, 2012

Fried Butternut Squash Agnolotti with Honey Chipotle Dipping Sauce

Since I still had some of the yummy Butternut Squash Agnolotti that I received from Buitoni, I decided I would also try breading and frying some.  I thought for days about what I could do for a dipping sauce and finally decided on a Honey Chipotle Sauce.  This is a great appetizer and the Agnolotti turned out so crispy.  I could eat them without the sauce I loved them that much!
I don't fry foods too often so this was a definite yummy treat to have and Grumpy and I both enjoyed these immensely.  The sauce had a perfect sweet heat that went really well with the slight warm spice from the butternut squash in the Agnolotti.  This is so easy to make you could easily impress some friends by inviting them over for a few drinks and appetizers to share with them and serve these!

I also want to share with you the winner of the giveaway sponsored by Buitoni.  The winner, chose by random drawing was the entry made by Jamiee.  I know you will enjoy your win Jamiee!  Thank you to all who entered the contest and I hope you will try the new Buitoni products!

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Fried Butternut Squash Agnolotti with Honey Chipotle Dipping Sauce
Crispy fried agnolotti served with a slightly sweet, spicy, and smoky chipotle sauce!
  • 1 package Buitoni Refrigerated Butternut Squash Agnolotti
  • 2/3 cup panko breadcrumbs
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup refrigerated egg product
  • Olive Oil for Frying
  • Sauce:
  • 1-1/2 tablespoon Mayonnaise
  • 1 tablespoon Fat Free Sweetened Condensed Milk
  • 1 teaspoon Honey
  • 1 tablespoon Chipotle sauce from canned chipotles
  • 1/4 teaspoon cayenne pepper
Place panko crumbs, nutmeg, and cayenne pepper in food processor and process until crumbs are fairly small.  Transfer to a plate.

Pour egg product into a wide bowl.  Dip Agnolotti in egg product and allow excess to drip back into bowl.  Place Agnolotti in panko crumb mixture and press to coat.  Turn over and coat other side.  Transfer to platter.  Do this with all the agnolotti.

Heat oil in a shallow skillet.  (Approximately 2 inches oil).  Test oil by dropping a tiny bit of panko into the skillet.  If the panko starts to sizzle the oil is ready.  Place agnolotti in skillet and cook until browned on one side (about 2 minutes) then turn and cook the other side (about another 2 minutes).  Transfer to a paper towel lined platter to drain.

Make sauce by combining the Mayonnaise, sweetened condensed milk, honey, chipotle sauce, and cayenne pepper.  Stir well.  Serve with Agnolotti.Cook times are approximate and will depend on how many agnolotti you place in your oil at a time and how many you cook all together.
Prep time: Cook time: Total time: Yield: Serves 7 (2 each) as appetizer


Patsyk said...

That looks incredible! I love fried ravioli, so I'm sure that this would be a favorite as well!

Coleens Recipes said...

Thank you for sharing this recipe, it sounds fantastic.

Leslie said...

I wish we could live of fried food! Sigh.

glutenfreehappytummy.com said...

those look divine! yum!

Lana @ Never Enough Thyme said...

Oh, my goodness Shelby! These look delicious. I especially love the dipping sauce you made. It sounds like a perfect compliment to the agnolotti.

Kim Bee said...

This looks like perfection to me. I love anything fried. I know it's not the norm but I live on the edge. Lol!

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