Pumpkin & Fetta Agnolotti with Fresh Greens, Lemon & Walnuts

A celebration of contrast and comfort. This vibrant dish brings together the natural sweetness of pumpkin, the creamy saltiness of feta and the bright lift of lemon in one generous bowl.

Golden Ravioli’s Pumpkin & Fetta Agnolotti becomes the hero of a nourishing, Mediterranean-inspired plate. Layered with tender greens, toasted walnuts and chickpeas for a protein-packed vegetarian delight. It’s fresh, filling, and full of character.

Serving four to five healthy and delightful main meals, this is perfect for dinner or a relaxed lunch with friends.

Ingredients

  • 2 tablespoons of your best olive oil
  • A stick of butter
  • 2 cloves of garlic, chopped
  • 2 bunches of broccolini, steamed
  • 200g of green beans, steamed
  • The juice and rind of one small lemon, to taste
  • 1 can of chickpeas, drained and rinsed
  • 1kg of Golden Ravioli Pumpkin & Fetta Full Moon Agnolotti
  • 1/2 cup walnuts, toasted and roughly chopped

Method

  • Start by steaming or blanching the broccolini and green beans until bright green and tender (Remember, we still want some crunch!)
  • At the same time, place the Pumpkin & Fetta Agnolotti in a large pot of salted, boiling water and cook until al dente to the bite.
  • In the meantime, heat the olive oil in a heavy based saucepan over a medium to high heat. Add a small amount of butter, the garlic and heat until wonderfully fragrant.
  • Next, add your steamed greens to the pan and stir to combine. Grate over the lemon zest and season with salt and pepper.
  • Squeeze in the lemon juice (The amount depends on how lemony you enjoy your pasta!) and toss in the chickpeas.
  • Place the agnolotti into the saucepan and mix until lightly coated (Add a little more olive oil if needed).
  • Sprinkle over the walnuts and your choice of cheesy goodness to serve.
  • For an extra hit of green add some flat Italian parsley or one of our favourites ... basil.