Perfect Italiano NZ | Ricotta Agnolotti with Roast Pumpkin, Walnuts and Sage
Ricotta Agnolotti with Roast Pumpkin, Walnuts and Sage made using Perfect Italiano Parmesan
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Ingredients
- 500g butternut pumpkin, peeled and cut into 2cm cubes
- 1 tsp chilli flakes
- ½ tsp dried coriander, ground
- 1 tbsp olive oil
- 375g packet Spinach and Ricotta Agnolotti
- 90g butter, chopped
- ½ cup sage leaves
- ½ cup walnuts, toasted, chopped
- ½ cup Perfect Italiano™ Parmesan , shaved
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