Prep:  15 minutes
Cook:  40 minutes
Serves:  2
Average: 4.3 (45 votes)
Recipe by: Perfect Italiano
Add roast pumpkin to this fresh spinach and ricotta pasta recipe to make it truly amazing.

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Spinach & Ricotta Agnolotti with Roast Pumpkin, Walnuts and Sage
  1. Preheat the oven to 200°C
  2. In a medium sized bowl add the pumpkin, chilli, coriander and olive oil. Toss to combine
  3. 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
  4. Cook the pasta according to packet instructions. Drain into a colander, reserving 1/4 cup cooking water
  5. Melt the butter into a large, deep sided fry pan over a medium heat
  6. 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
  7. Reduce the heat to low and toss gently to coat
  8. Serve the pasta topped with shaved parmesan
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