Pumpkin Agnolotti With Gorgonzola-Sage Cream Sauce For Two
February 20, 2015
Categories: Sauce, Dairy, Cheese, Blue, Vegetables, Pumpkin, Italian, Fall/Autumn, Mother's Day, Valentine's Day, Heavy Cream more
"I made this when ever I have left over mashed....pumpkin...potatoes...sweet potatoes... any way anything that can be MASHED"
- Serving Size: 1 (2139.9 g)
- Calories 1201.8
- Total Fat - 38.5 g
- Saturated Fat - 21.5 g
- Cholesterol - 176 mg
- Sodium - 8470.5 mg
- Total Carbohydrate - 141.1 g
- Dietary Fiber - 15 g
- Sugars - 19 g
- Protein - 75.8 g
- Calcium - 1479.6 mg
- Iron - 7.8 mg
- Vitamin C - 28.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Fill wonton wrappers with mashed pumpkin.
Add a very small cube of cheese and a little cut up sage.
Dipped the edges with water and seal them.
For the sauce,in a sauce pan over medium/low heat warm up heavy cream with Gorgonzola and a touch of salt and pepper.
Stir until Gorgonzola melts in the cream.
Boil the agnolotti in salted water, just for a few minutes until they float and the dough
Turns a little transparent and you could see the orange filling.
Strain them and save them for a few seconds while you saute some sage leaves in butter.
Warmed up the plates, cover them with the sauce, top the sauce with the agnolotti and
Drizzled them with the sage butter.
Tips & Variations
No special items needed.