Ricotta, Roast Pumpkin, Walnuts and Sage Agnolotti
Ingredients
- 500 g butternut pumpkin, diced
- 1 tsp. chilli flakes
- ½ tsp. dried coriander
- 1 tbsp. olive oil
- 375 g packet Spinach and Ricotta Agnolotti
- 90 g Western Star Original Salted Butter
- ½ cup sage leaves
- ½ cup (65 g) walnuts
- ½ cup (50 g) Perfect Italiano™ Extra Sharp Parmesan
- Salt and Pepper, to taste
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