Mains
Spinach & Ricotta Agnolotti with Roast Pumpkin, Walnuts & Sage
Prep 10 mins. /Cook 45 mins.
serves 3-4
Easy
Spinach & Ricotta Agnolotti with Roast Pumpkin, Walnuts & Sage
Method
- Preheat oven to 200C.
- In a medium sized bowl add the pumpkin, chilli, coriander and olive oil. Toss to combine. Place the pumpkin onto a large baking tray lined with baking paper, and roast in the oven for 20-25 minutes or until the pumpkin becomes tender and golden.
- Cook the pasta according to packet instructions. Drain into a colander, reserving ¼ cup of the cooking water.
- Melt the butter into a large, deep sided frying pan over a medium heat. When the butter begins to foam, add the sage and cook for 3 minutes or until crisp. Add the pasta, pumpkin, walnuts and reserved cooking water. Season with salt and pepper. Reduce the heat to low and toss gently to coat.
- Serve the pasta topped with shaved Parmesan.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
More Mains recipes
Dry roast chicken?
Avoid a dry chicken by stuffing some flavoured butter under the skin before roasting. Simply ease your fingers under the skin of the chicken breast to create a pocket (without breaking through) and fill it with softened flavoured butter. The butter bastes and flavours the chicken as it cooks leaving you with a moist and tender roast!