Quick & Easy

Agnolotti in sage and pumpkin puree

Agnolotti in sage and pumpkin puree



1.In a large frying pan, heat olive oil; cook leek and garlic, stirring, until leek softens.
2.Boil, steam or microwave pumpkin until tender; drain. Blend or process, in batches, with buttermilk, cream and stock. Add pumpkin mixture to leek mixture; bring to a boil. Reduce heat, simmer, stirring, 10 minutes or until mixture slightly thickens.
3.Meanwhile, in a large saucepan of boiling, salted water, cook pasta, uncovered, until just tender; drain.
4.In a small frying pan, heat vegetable oil on high; fry sage until crisp, drain on absorbent paper.
5.Stir egg yolk and cheese into pumpkin mixture.
6.In a large bowl, place pasta and pumpkin mixture; toss gently to combine. Crumble fried sage leaves; sprinkle over pasta.

Similar to ravioli, agnolotti are tiny pillows of pasta stuffed with one of any manner of different fillings. You can buy these already made, sold in cryovac packages, in the refrigerated section of your supermarket or fresh from specialty pasta makers.


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