Agnolotti with roasted pumpkin
30 min·Italian
Agnolotti with roasted pumpkin
Ingredients
- 750g butternut pumpkin, peeled, deseeded
- 100g butter, melted
- 625g packet fresh ricotta and spinach agnolotti (see note)
- 1/2 tsp ground nutmeg
- 1/2 cup walnuts, roughly chopped
- 1/4 cup finely chopped chives
- 1/4 cup flat-leaf parsley leaves, roughly chopped
Instructions
4 steps
- 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.
30 min - 2
Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until just tender.
- 3
Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes or until golden brown. Stir in nutmeg.
5 min - 4
Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add pumpkin, butter, walnuts, chives, parsley, and salt and pepper. Toss over low heat until well combined. Serve immediately.
Progress
0 / 4 steps
