Everyday Meals

Sage Infused Burnt Butter And Pumpkin Agnolotti


This dish is perfect as an entrée or main meal.

Prep time:15 mins

Cook time:15 mins

Serves: 4


  • 500g pumpkin, cut into 2cm cubes
  • 630g bag Leggo's Fresh Agnolotti with Ricotta, Spinach & Parmesan
  • 150g butter
  • 16 fresh sage leaves
  • ¼ cup pine nuts, toasted
  • Shaved parmesan cheese, for garnish


Step 1

Boil pumpkin in a large saucepan of boiling water for 5 minutes or until pumpkin is just softened. Remove with a slotted spoon and set aside. Add Leggo’s Fresh Agnolotti to boiling water and cook following packet directions.

Step 2

Meanwhile, melt butter in a large frypan over high heat for 2-3 minutes or until butter starts to brown. Add sage leaves and drained pumpkin and cook for 1-2 minutes or until crisp and golden. Remove sage and drain on absorbent paper towel.

Step 3

Drain Agnolotti and return to hot saucepan. Pour burnt butter and pumpkin over pasta and gently stir. Spoon into serving bowls and top with sage leaves, pine nuts and parmesan cheese. Serve immediately.

Tasty Tip!

The butter in this dish makes a rich indulgent sauce, smaller serves are recommended.

Sage Infused Burnt Butter And Pumpkin Agnolotti
Average user rating:
  • 5

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