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For this Pasta Pronto recipe we are going to be using a type of pasta known as agnolotti; a dish generally associated with Piedmont in Italy. Agnolotti is a kind of ravioli made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing that traditionally are of a square shape, side of about 1 inch. They can however; be rectangular or semicircular in shape, in which case they are more than likely handmade and therefore far less common in the mass production market place.

 
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Agnolotti are prepared by immersion in boiling water and are typically dressed in a beef broth and a little melted butter or in a fresh sage and melted butter sauce, as a complex sauce would detract from the flavors in the agnolotti packets. In both cases topped with Parmesan cheese.

Ingredients

• 2 x 375 Gram Packets of Ricotta and Spinach Agnolotti
• 1 x 500 Gram Can of Creamy Butternut Pumpkin Soup
• 175 Grams of Bacon (without rind)
• 2 Cloves of Garlic
• ¼ Cup of Fresh Sage Leaves
• 1 Tablespoon of Olive Oil (for cooking)
• Freshly Ground Sea Salt (to season)
• Freshly Ground Black Pepper (to season)
• Grated Parmesan Cheese (to serve)

Method

1. Wash sage leaves and drain
2. Peel, trim, rinse and finely chop or crush the garlic (using a garlic press is the easiest way of doing this)
3. If the bacon you are using still has its rind trim off rind and any excess fat
4. Cook 2 packets of Ricotta and Spinach Agnolotti in boiling water as per instructions on the packet
5. Once cooked; drain, reserving ½ cup of liquid for later use
6. Over a high heat, in a deep frying pan or wok heat 1 tablespoon of olive oil. Once the oil is up to temperature, toss in the sage leaves and cook until they become crisp (about 30 seconds). Then remove sage leaves and drain on paper towels.
7. Reheat frying pan or wok add in the diced bacon and cook until crisp (about 3 minutes)
8. Now stir in the creamy butternut pumpkin soup and the liquid that you reserved when draining the agnolotti. Simmer for 5 minutes.
9. Add drained agnolotti and sage leaves.
10. Toss to combine.

Serving

Serve your Pasta Pronto topped with grated Parmesan cheese and side salad. Enjoy!

Yield: 4 Adult Servings

Pasta Pronto Preparation Time: 10 Minutes

Pasta Pronto Cooking Time: 10 Minutes