The season of winter squash is upon us! That means it’s time for pumpkin!
The agnolotti originates from Piedmont, Italy as a dish typically made with leftover stew meat. Far from its original stuffing of stewed meat, Chef gives the classic agnolotti a bit of a contemporary flare with fresh pumpkin purée, spiced walnuts with a rich and savory balsamic sage brown butter! These ingredients individually are great, but together, they create the perfect fall vibe you’ve been waiting for!
(Serves 2) Cooking instructions