Agnolotti pasta in pumpkin soup

Ingredients for 4 people

  • 600 g of home-made Agnolotti pasta
  • 4 tablespoons of extra virgin olive oil
  • 200 grams of pumpkin cut into cubes
  • a small scalogno
  • fresh sage
  • hot pepper


Brown the scalogno in oil, add the pumpkin and chilli and then continue cooking in a covered pan for 15 minutes on a high flame, taking care not to attack it by adding a little 'water from cooking pasta. Blend all until you get a smooth and homogeneous cream. When the agnolotti are ready drain them and skip all together by adding the Parmesan cheese and sage. Serve.

Other recipes

Other products