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    Saturday, October 17, 2015

    Agnolotti with roasted pumpkin and sage Recipe


     
    Agnolotti with roasted pumpkin and sage Recipe
        Ingredients
     

        700g butternut pumpkin, peeled, cut into 2cm cubes
        2 pinches chilli flakes
        1/2 teaspoon coriander seeds, crushed
        Olive oil cooking spray
        625g fresh ricotta and spinach agnolotti pasta
        80g butter, chopped
        1/2 cup fresh sage leaves
        1/3 cup chopped walnuts 
    Agnolotti with roasted pumpkin and sage Recipe
        Method
            Step 1

        Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place pumpkin in a bowl. Add chilli and coriander. Spray with oil. Stir to combine. Arrange pumpkin, in a single layer, on baking tray. Roast for 20 to 25 minutes or until golden and tender.
        Step 2

        Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan.
        Step 3

        Meanwhile, melt butter in a frying pan over medium heat. Cook sage and walnut for 3 to 5 minutes or until butter is golden and sage crisp.
        Step 4

        Add pumpkin, sage mixture and reserved cooking liquid to pasta. Season with salt and pepper. Toss over low heat until combined and heated through. Serve topped with parmesan.

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    Item Reviewed: Agnolotti with roasted pumpkin and sage Recipe Rating: 5 Reviewed By: Unknown
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