SWEET POTATO AGNOLOTTI Recipe

Cook the Agnolotti

Bring a large pot of salted water to a boil. Add the agnolotti and cook for 3-4 minutes or until they float to the surface. Drain gently.

Make the Sage Brown Butter

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy.

Combine and Serve

Add the cooked agnolotti to the skillet with the brown butter and toss to coat. Serve garnished with toasted pepitas, and season with salt and pepper to taste.