Agnolotti In Sage And Pumpkin Purée Recipe

Name: Agnolotti In Sage And Pumpkin Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp olive oil; 1 small leek, finely chopped; 2 cloves garlic, crushed; 14 oz peeled pumpkin or butternut squash, chopped; 1/2 cup buttermilk; 1/2 cup heavy cream; 1/2 cup vegetable stock; 1 1/2 lbs ricotta and spinach agnolotti pasta; None None Vegetable oil, for shallow frying; 1 cup loosely packed fresh sage leaves; 2 None egg yolks, lightly beaten; 1/4 cup finely grated Parmesan cheese

Servings: persons

1 tsp olive oil
1 small leek, finely chopped
2 cloves garlic, crushed
14 oz peeled pumpkin or butternut squash, chopped
1/2 cup buttermilk
1/2 cup heavy cream
1/2 cup vegetable stock
1 1/2 lbs ricotta and spinach agnolotti pasta
None None Vegetable oil, for shallow frying
1 cup loosely packed fresh sage leaves
2 None egg yolks, lightly beaten
1/4 cup finely grated Parmesan cheese

1
Heat olive oil in a large skillet on medium heat. 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 to low; simmer, stirring, for 10 mins or until mixture slightly thickens.
3
Meanwhile, cook pasta in a large saucepan of boiling, salted water until just tender; drain.
4
Heat vegetable oil in small skillet on high heat. Fry sage until crisp; drain on paper towel.
5
Stir egg yolk and cheese into pumpkin mixture. Place pasta and pumpkin mixture in a large bowl; toss gently to combine. Crumble fried sage leaves; sprinkle over pasta.

1427

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tsp olive oil, 1 small leek, finely chopped, 2 cloves garlic, crushed, 14 oz peeled pumpkin or butternut squash, chopped, and more.

Yes, Agnolotti In Sage And Pumpkin Purée falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Agnolotti In Sage And Pumpkin Purée

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions