Recipe

Sage and pumpkin agnolotti

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Sage and pumpkin agnolotti
  • 2 teaspoon vegetable or olive oil
  • 12 sage leaves, plus 1 tablespoon shredded leaves extra
  • 500 gram pumpkin, peeled, cut into 1 cm pieces
  • 1/4 cup coarsely chopped chives
  • 1 small vegetable stock cube
  • 250 gram carton light sour cream
  • 625 gram packet cheese and spinach agnolotti
  • 1/2 cup shaved parmesan

Method

Sage and pumpkin agnolotti
  • 1
    Heat oil in a frying pan over moderate heat. Add sage leaves; cook and stir until crisp. Using tongs, transfer leaves to a plate lined with paper towels. Add pumpkin to pan; cook and stir for 6 minutes or until tender. Add chives and extra sage; cook and stir for 30 seconds or until fragrant. Add crumbled stock cube and 1/3 cup water. Bring to the boil. Reduce heat to low. Add sour cream; cook and stir for 2 minutes or until heated.
  • 2
    Meanwhile, cook pasta in a large saucepan of boiling salted water for 5 minutes or until tender (pasta will rise to surface). Drain. Return to pan.
  • 3
    Add pumpkin mixture to pasta; toss to coat. Serve topped with shaved parmesan and sage leaves.

Notes

You can use any type of filled pasta. You'll find agnolotti in the chilled fresh pasta section of any supermarket. Use kumara (orange sweet potato) instead of pumpkin.

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