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Receta Mushroom Agnolotti with Pumpkin Sauce and Garlicky Spinach
by Colleen Mcconnell

Mushroom Agnolotti with Pumpkin Sauce and Garlicky Spinach

I’ve experimented with different versions of pumpkin pasta sauce over the years, and this version might just be my best yet. I used evaporated milk to get a little creaminess without having to use heavy cream. I also added a little bit of freshly grated parmesan cheese, and simply seasoned it with a touch of fresh sage, white pepper, and nutmeg. Canned pumpkin made the sauce incredibly easy to throw together. (Trust me, using a fresh pumpkin just isn’t worth the time and effort for this.) Store-bought mushroom agnolotti pairs beautifully with this sauce.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • For the Agnolotti and Sauce:
  • 9 oz. fresh mushroom agnolotti (or ravioli)
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • ½ cup onion, finely chopped
  • 8 oz. canned pumpkin (about half a can, unsweetened)
  • 5 oz. evaporated milk (make sure it is not sweetened)
  • ½ cup freshly grated parmesan
  • White pepper
  • Freshly grated nutmeg
  • ½ tsp. fresh sage, finely chopped
  • Salt
  • For the Spinach:
  • 1 Tbsp. olive oil
  • 5 oz. fresh baby spinach
  • 3 cloves of garlic, thinly sliced

Direcciones

  1. For the Agnolotti and Sauce:
  2. Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the pumpkin and evaporated milk, and lightly whisk to combine thoroughly. When heated through, add the parmesan, a pinch of white pepper, a pinch of nutmeg, and the sage. Season with salt to taste. Reduce heat to low and let simmer.
  3. Cook the agnolotti according to package directions. When cooked, reserve some of the pasta water and toss the agnolotti with the sauce to coat. Add a little bit of the pasta water to thin out the sauce slightly.
  4. For the Spinach:
  5. Heat the olive oil over medium-low heat in a large skillet. Add the sliced garlic and cook until just softened. Increase the heat to medium-high and add the spinach. Toss the spinach in the skillet until it is just barely wilted.
  6. Serve the agnolotti with a small mound of spinach on top.