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Pumpkin Agnolotti With Rocket Pesto

Diabetic.Foodie's picture
Ingredients
  Grated pumpkin 2 Cup (32 tbs) (Steamed / Microwaved)
  Reduced fat ricotta cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1 Tablespoon
  Chopped fresh oregano 1 Teaspoon
  Ground cumin 1 Teaspoon
  Grated fresh ginger 1 Teaspoon
  Freshly ground black pepper To Taste
  Egg white 1 , lightly beaten
  Wonton wrappers 30 (Round)
  For pesto  
  Rocket leaves 1 Bunch (100 gm), chopped
  Chopped fresh mint 4 Tablespoon
  Unsalted roasted almonds 1⁄4 Cup (4 tbs)
  Reduced fat ricotta cheese 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Red wine vinegar 2 Tablespoon
Directions

1. To make agnoiotti, mix pumpkin, cheeses, spices and egg white in a bowl. Place a few wrappers on a clean, dry surface, cover the rest with a clean damp tea towel. Place 1 tablespoon of pumpkin mixture in the center of each wrapper, leaving a 1 cm/ 1/2 in border. Moisten edges of wrapper. Fold in half. Pinch edges to seal. Repeat with remaining wrappers and filling. Place agnoiotti in an airtight container lined with greaseproof paper. Refrigerate for at least 1 hour.
2. To make pesto, process all ingredients in a food processor or blender to make a coarse paste. Set aside, covered, until ready to serve.
3. Bring a large saucepan of water to the boil. Cook agnoiotti, 5-6 at a time, for 3 minutes or until they float to the surface. Using a slotted spoon, remove agnoiotti and place in shallow bowls. Top with a spoonful of pesto.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Pumpkin
Interest: 
Healthy
Preparation Time: 
85 Minutes
Cook Time: 
15 Minutes
Ready In: 
100 Minutes

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