Pumpkin, Pine nut and Sage Ricotta & Spinach Agnolotti

Pumpkin, Pine nut and Sage Ricotta & Spinach Agnolotti

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30 Minutes Prep
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4 Servings

Sweet and tender caramelised pumpkin with golden brown pine nuts and crispy fried sage leaves is a winning combination. For the ultimate vegetarian dish, toss with freshly cooked Latina™ Fresh Ricotta & Spinach Agnolotti.

Ingredient List

  • Small check mark in a circle icon 625g Latina™ Fresh Ricotta & Spinach Agnolotti
  • Small check mark in a circle icon 2 tablespoons olive oil
  • Small check mark in a circle icon 700g peeled butternut pumpkin cut into 2cm cubes
  • Small check mark in a circle icon ¹⁄3 cup water
  • Small check mark in a circle icon 80g butter or ¹⁄3 cup olive oil
  • Small check mark in a circle icon ¹⁄2 cup fresh sage leaves
  • Small check mark in a circle icon ¹⁄3 cup pine nuts
  • Small check mark in a circle icon Salt and pepper to taste
  • Small check mark in a circle icon Grated Parmesan cheese to taste

Preparation

  1. Heat oil in frying pan and cook pumpkin over high heat for 5 minutes or until golden brown. Add water and cover with a lid. Cook a further 5 minutes or until pumpkin is tender.
  2. Cook Latina™ Fresh Ricotta & Spinach Agnolotti in a large pot of boiling water according to packet directions. Drain, reserving ¹⁄4 cup cooking liquid. Return pasta to pot.
  3. Meanwhile, heat butter or oil in a frying pan over medium heat. Cook sage and pine nuts for 3 minutes or until sage is crisp.
  4. Combine pumpkin, sage mixture and reserved cooking liquid and pasta. Season with salt and pepper. Toss over low heat until combined and heated through. Serve topped with Parmesan.

Featuring

Ricotta & Spinach Agnolotti 625g
Ricotta & Spinach Agnolotti 625g