Pumpkin agnolotti

Pumpkin agnolotti
Pumpkin agnolotti 5 1 Stefano Moraschini


Take the dough and let it rest for half an hour.

Prepare the filling: soften the pumpkin in the oven, pull the pulp, Add onion, walnuts and chopped Sage; Add salt and pepper.

Roll out the pastry into three thin sheets, spread the filling and form the agnolotti.

In a saucepan, then add the chopped shallots in plenty of butter, bathed with sherry and cook a few minutes.

Add raisins is soaked in warm water, add salt and pepper.

Boil the pasta, toss with sauce and serve.

Pumpkin agnolotti

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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