Pumpkin Agnolotti With Gorgonzola-Sage Cream Sauce For Two
Created by MsPia on February 20, 2015
- Servings: 2
- Prep Time: 15m
- Cook Time: 15m
- Recipe #17481
Ingredients
- 16 wonton wrappers
- 1 cup mashed pumpkin (puree)
- 4 ounces mozzarella cheese (cubed)
- 12 sage leaves (fresh)
- 1/2 cup heavy cream
- 4 ounces gorgonzola cheese
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
How to Make
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Step 1: Fill wonton wrappers with mashed pumpkin.
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Step 2: Add a very small cube of cheese and a little cut up sage.
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Step 3: Dipped the edges with water and seal them.
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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.
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Step 5: Stir until Gorgonzola melts in the cream.
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Step 6: Boil the agnolotti in salted water, just for a few minutes until they float and the dough
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Step 7: Turns a little transparent and you could see the orange filling.
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Step 8: Strain them and save them for a few seconds while you saute some sage leaves in butter.
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Step 9: Warmed up the plates, cover them with the sauce, top the sauce with the agnolotti and
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Step 10: Drizzled them with the sage butter.
Nutritional Facts
- 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