Ricotta & Spinach Agnolotti with Creamy Pumpkin Sauce

Ingredients:

2 tbsp extra virgin olive oil

1 cup finely grated butternut pumpkin

1 small brown onion, peeled and finely chopped

1 garlic clove, minced

Pinch of grated nutmeg

Pinch of sea salt flakes and cracked pepper

½ cup vegetable stock

½ cup pecorino cheese, finely grated, plus extra for garnish

2 tbsp mascarpone

280g pack gluten-free ricotta & spinach agnolotti

Method:

Place a frypan over medium heat. Add oil, pumpkin and onion with a good pinch of salt. Sauté for 5 minutes to soften the vegetables. Add garlic, nutmeg and pepper and stir to combine. Pour in stock and simmer uncovered over low heat for 5 minutes.

Cook pasta for 4 minutes in a pot of boiling water while the sauce continues to simmer.

One minute before the pasta is ready add cheese and mascarpone to the sauce and stir to combine. Taste sauce and adjust seasoning as required.

Drain pasta in a colander, reserving 1/2 cup of starchy pasta water. Tip pasta directly into the sauce and stir to combine (if you need to loosen the sauce add a little pasta water). Divide pasta among two bowls and garnish with extra cheese and pepper.