Pumpkin Agnolotti With Gorgonzola-Sage Cream Sauce For Two

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.