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Serves: 4 | Category: Pasta | Course: Mains | Machine: Mixer | Total time (min.): 150 |
This beautiful dish reminds me of my childhood; those crisp autumn mornings when my father would take me foraging for mushrooms in the woods. The agnolotti with its creamy ricotta filling provides a lovely acidic burst which goes so well with the pumpkin purée and sautéed ceps. This dish is a true celebration of autumn.
For the Agnolotti Pasta
For the Agnolotti Pasta:
For the Ricotta Filling:
For filling the Agnolotti:
For the Pumpkin Purée:
For the Cep slices and crispy Sage:
To finish:
Chef's Notes: