Pumpkin Agnolotti With Gorgonzola-Sage Cream Sauce For Two

2
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"I made this when ever I have left over mashed....pumpkin...potatoes...sweet potatoes... any way anything that can be MASHED"

Original recipe yields 2 servings
OK

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 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.

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