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Agnolotti with roasted pumpkin
Agnolotti with roasted pumpkin
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutritious twist on classic Italian pasta dish with fresh ingredients for a healthy meal.
Ingredients:
  • 750g butternut pumpkin, peeled, deseeded
  • 100g butter, melted
  • 625g packet fresh ricotta and spinach agnolotti (see note)
  • 1.25 gm ground nutmeg
  • 57.50 gm walnuts, roughly chopped
  • 62.50 ml finely chopped chives
  • 62.50 ml flat-leaf parsley leaves, roughly chopped
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with parchment paper. Cut the pumpkin into 2cm cubes and spread them on the tray. Brush the cubes with 1 tablespoon of butter and bake for 25-30 minutes until they are golden and tender.
  • Cook the pasta in a saucepan of boiling salted water according to package instructions until al dente.
  • In a frying pan over medium heat, melt the remaining butter until it turns a rich golden brown, then stir in the nutmeg.
  • After cooking the pasta, save 2 tablespoons of cooking water before draining it. Put the pasta back in the saucepan along with the reserved water. Add pumpkin, butter, walnuts, chives, parsley, salt, and pepper. Combine everything over low heat until mixed well. Serve hot right away.

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