Pumpkin Agnolotti With Gorgonzola-Sage Cream Sauce For Two
Recipe: #17481
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"
Original is 2 servings
Ingredients
Nutritional
- 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
Step 1
Fill wonton wrappers with mashed pumpkin.
Step 2
Add a very small cube of cheese and a little cut up sage.
Step 3
Dipped the edges with water and seal them.
Step 4
For the sauce,in a sauce pan over medium/low heat warm up heavy cream with Gorgonzola and a touch of salt and pepper.
Step 5
Stir until Gorgonzola melts in the cream.
Step 6
Boil the agnolotti in salted water, just for a few minutes until they float and the dough
Step 7
Turns a little transparent and you could see the orange filling.
Step 8
Strain them and save them for a few seconds while you saute some sage leaves in butter.
Step 9
Warmed up the plates, cover them with the sauce, top the sauce with the agnolotti and
Step 10
Drizzled them with the sage butter.
Tips & Variations
No special items needed.
0 Reviews
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