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    Saturday, October 17, 2015

    Agnolotti with roasted pumpkin Recipe

      Agnolotti with roasted pumpkin Recipe


        750g butternut pumpkin, peeled
        100g butter, melted
        625g packet fresh ricotta and spinach agnolotti pasta
        1/2 teaspoon ground nutmeg
        1/2 cup walnuts, roughly chopped
        1/4 cup finely chopped fresh chives
        1/4 cup fresh flat-leaf parsley, roughly chopped

    Agnolotti with roasted pumpkin Recipe

        Step 1

        Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place onto tray. Brush with 1 tablespoon of butter. Bake for 25 to 30 minutes, or until golden and tender.
        Step 2

        Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
        Step 3

        Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes, or until golden brown. Add nutmeg.
        Step 4

        Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add pumpkin, butter, walnuts, chives, parsley, an

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    Item Reviewed: Agnolotti with roasted pumpkin Recipe Rating: 5 Reviewed By: Mrs. Chef
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