Sammy & Bella’s Agnolotti with Pumpkin & Burnt Butter & Sage Sauce as seen at the Good Food and Wine show.
Place a large heavy based saucepan on medium heat. Once hot melt 2 tbs butter and 1 tbs of Bertolli Extra Virgin Olive Oil and add chopped onion and sweat for 3 mins. Next add 1 tbs of Gourmet Garden Chunky Garlic and cook for a further minute.
Next add in the finely diced pumpkin and lightly fry in garlic and onion mixture. Once pumpkin starts to caramelise and break down, deglaze the pan with a cup of Campbell’s Real Stock, making sure that no bits are sticking to bottom of the pan. Allow to cook for 15-20 mins of until pumpkin has totally broken down.
To cook Leggo's Sundried Tomato Agnolotti, place a large pot of water on high heat to boil. Once boiling add a good handful of salt and place in your agnolotti. Cook for 5-7 Mins or until Al dente. Strain.
When pumpkin has broken down and the vegetable stock has reduced add the cream and grated parmesan to the pot and stir to combine. If the pumpkin has not fully broken down use a stick blender to process until smooth. Take off the heat. Season to taste.
Place hot agnolotti into pumpkin sauce and gently toss to combine.
For the garnish place 5 tbs butter and sage in a pan and cook on medium to high heat until the butter turns a nutty brown colour and the sage leaves are crispy.
To serve place agnolotti on a plate with an extra tablespoon full of pumpkin sauce over the top. Grate a little extra parmesan and drizzle with a tablespoon of burnt butter sauce. Finish with a few crispy sage leaves.