Name: Spinach & Ricotta Agnolotti with Roast Pumpkin, Walnuts and Sage
Prep time: 15 min
Cook time: 40 min
Ingredients: 500g butternut pumpkin, peeled and cut into 2cm cubes; 1 tsp chilli flakes; 1/2 tsp dried coriander, ground; 1 tbsp olive oil; 375g packet Spinach and Ricotta Agnolotti; 90g Western Star Butter, chopped; 1/2 cup sage leaves; 1/2 cup walnuts, toasted, chopped; Packet of Perfect Italiano Parmesan, shaved

500g butternut pumpkin, peeled and cut into 2cm cubes
1 tsp chilli flakes
1/2 tsp dried coriander, ground
1 tbsp olive oil
375g packet Spinach and Ricotta Agnolotti
90g Western Star Butter, chopped
1/2 cup sage leaves
1/2 cup walnuts, toasted, chopped
Packet of Perfect Italiano Parmesan, shaved

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Preheat the oven to 200°C
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 1/4 cup cooking water
Melt the butter into a large, deep sided fry 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

Preheat the oven to 200°C
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 1/4 cup cooking water
Melt the butter into a large, deep sided fry 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

Preheat the oven to 200°C
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 1/4 cup cooking water
Melt the butter into a large, deep sided fry 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

Ingredient spotlight

Featured ingredients in this recipe

Perfect Italiano Traditional Parmesan Shaved

Shaved for your convenience, this traditional style Parmesan delivers a medium strength flavour. Perfect Italiano Parmesan is aged for those who prefer a milder style Parmesan. Available in a resealable bag, it is perfect stirred through pastas and risottos or simply sprinkled on top of your salads to finish for added flavour.

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Pasta Italian Dinner Vegetarian Ricotta Pumpkin Coriander Walnuts Olive Oil Sage Butter Chilli

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Perfect Italiano Traditional Parmesan Shaved

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Perfect Italiano Traditional Parmesan Shaved

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