Pumpkin, Pine nut and Sage Ricotta & Spinach Agnolotti

30 Mins

Serves 4

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 Ricotta & Spinach Agnolotti.


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


  1. Heat oil in frying pan and cook pumpkin over high heat for 5 minutes or until golden brown. Add water and cover with a lid. Cook a further 5 minutes or until pumpkin is tender.
  2. Cook Latina™ Fresh Ricotta & Spinach Agnolotti in a large pot of boiling water according to packet directions. Drain, reserving ¹⁄4 cup cooking liquid. Return pasta to pot.
  3. Meanwhile, heat butter or oil in a frying pan over medium heat. Cook sage and pine nuts for 3 minutes or until sage is crisp.
  4. Combine pumpkin, sage mixture and reserved cooking liquid and pasta. Season with salt and pepper. Toss over low heat until combined and heated through. Serve topped with Parmesan.