Agnolotti In Sage And Pumpkin Purée - cooking recipe

Ingredients

1 tsp olive oil
1 small leek, finely chopped
2 cloves garlic, crushed
14 oz peeled pumpkin or butternut squash, chopped
1/2 cup buttermilk
1/2 cup heavy cream
1/2 cup vegetable stock
1 1/2 lbs ricotta and spinach agnolotti pasta
None None Vegetable oil, for shallow frying
1 cup loosely packed fresh sage leaves
2 None egg yolks, lightly beaten
1/4 cup finely grated Parmesan cheese

Preparation

Heat olive oil in a large skillet on medium heat. Cook leek and garlic, stirring, until leek softens.
Boil, steam or microwave pumpkin until tender; drain. Blend or process, in batches, with buttermilk, cream and stock. Add pumpkin mixture to leek mixture; bring to a boil. Reduce heat to low; simmer, stirring, for 10 mins or until mixture slightly thickens.
Meanwhile, cook pasta in a large saucepan of boiling, salted water until just tender; drain.
Heat vegetable oil in small skillet on high heat. Fry sage until crisp; drain on paper towel.
Stir egg yolk and cheese into pumpkin mixture. Place pasta and pumpkin mixture in a large bowl; toss gently to combine. Crumble fried sage leaves; sprinkle over pasta.