Pumpkin & Salsiccia Agnolotti
This beautiful filled pasta is a little salty and rich from Italian pork sausage, with sweet roasted pumpkin to balance out the richness. We'll be sending some of our pumpkin butter to use as a sauce. In the restaurant, we like to garnish this pasta with some grated Ricotta Salata and fried sage, but it'll be just as good without.
Ingredients
Pumpkin, Durum semolina, Egg, Egg yolk, Chardonnay Vinegar, Parmigiano, Butter, Italian sausage, Salt, Breadcrumbs, Chilli, Parsley, Pepper.
Preparation and storage notes
Store the pasta in the fridge and use by the date below, or you can freeze for future use. Simply bring a medium pot of water to a gentle rolling boil, and add salt when boiling. Add your desired amount of pasta, and cook for 2-3 minutes, or until your desired level of al dente pasta is reached. Meanwhile, prepare the butter sauce according to instructions on the label. Once the pasta is cooked, transfer it into the butter and toss to combine. Plate it up and enjoy!