Pumpkin, Pine nut and Sage Ricotta & Spinach Agnolotti
Sweet and tender caramelised pumpkin with golden brown pine nuts and crispy fried sage leaves is a winning combination. For the ultimate vegetarian dish, toss with freshly cooked Latina™ Fresh...
Ingredients
- 625g Latina™ Fresh Ricotta & Spinach Agnolotti
- 2 tablespoons olive oil
- 700g peeled butternut pumpkin cut into 2cm cubes
- ¹⁄3 cup water
- 80g butter or ¹⁄3 cup olive oil
- ¹⁄2 cup fresh sage leaves
- ¹⁄3 cup pine nuts
- Salt and pepper to taste
- Grated Parmesan cheese to taste
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