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.

No additional tips available.

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

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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.

Agnolotti In Sage And Pumpkin Purée

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