This recipe is so tasty that when you’ll be done reading, you’ll certainly lick your lips! In fact, every time I prepare this dish I receive lot of compliments!
And now…LIGHT THE FIRES!
INGREDIENTS FOR 4 PEOPLE:
- For the homemade pasta read here.
- For the filling:
- 250 g pumpkin
- 250 g ricotta
- 80 g pecorino cheese
- 1/2 red Tropea onion
- For the sauce:
- besciamelle
- 3/4 sage leaves
- pumpkin slices
- milk
- pecorino or parmigiano cheese
- pepper
WEAR YOU APRON, WASH YOUR HANDS…LET’S GET STARTED!
- For the filling:
- I recommend you to prepare the filling at least the night before and let it rest in the fridge.
- In a pan put extra virgin olive oil and half grated red onion. Grate it until it is reduced to a cream and let it cook over low heat for about 10 minutes.
- Now put the pumpkin cut into small cubes in the same pan.
- Cook over medium heat until the pumpkin will become soft. If necessary add a little water every now and then.
- Once ready, drain the oil and let the pumpkin cool, leaving aside a spoon of it for the sauce.
- Mix the pumpkin with ricotta, add the grated cheese and blend it all. The filling should be fairly consistent.
- Put the filling in the refrigerator for a night.
- For the pasta:
- For the dough follow the proceeding described here.
- Once you’re done rolling out the dough, cut it into squares of 5×5 cm.
- With the help the pastry bag or a spoon put a bit of filling at the center of each square.
- Combine the two opposite corners of the square and form a bundle.
- For the sauce:
- With butter, flour and milk prepare besciamelle sauce leaving it fairly liquid or, in alternative, buy it already done at the supermarket. Add a few leaves of sage and the spoon of pumpkin that you left out before. Add a tablespoon of grated pecorino or parmesan.
- After cooking the pasta, drain it and toss it in the pan with the sauce for about 1 minute .
- Before serving, add fresh grated pecorino flakes and a sprinkling of pepper.
- Enjoy!
Let me know if you have tried it and if you liked it.
