Pasta with Pumpkin & Sage
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 1hr 10mins
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- Serves
- 4
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- Calories
- 469
Pumpkin and sage beautifully in this creamy pasta dish that would be delicious after a long autumn walk.
recipe updated 2 Mar 2022
Ingredients
-
- Garlic clove
- 1
-
- Salt & pepper
- as needed
-
- Fresh sage
- 2 tablespoons
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- Parmesan cheese
- as needed
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- Fine wheat semolina
- 50 g
-
- Italian 00 flour
- 150 g
-
- Egg
- 2
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- Pumpkin
- 250 g
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- Fresh sage
- 2 sprigs
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- Extra virgin olive oil
- 2 tablespoons
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- Ricotta cheese
- 75 g
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- Butter
- 75 g
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- Lemon juice
- as needed
Tools
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Oven
-
Stove
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Baking sheet - 18 x 13"
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Large mixing bowl
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Saucepan
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Work surface
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Medium bowl
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Baking pan - 13 x 9"
Step preview
- Pre-heat oven - 205°C
- Add fine wheat semolina, italian 00 flour and egg to a clean large mixing bowl
- None
- None
- Chill in fridge - 30 min
- Add garlic clove, pumpkin, fresh sage and extra virgin olive oil to a clean baking pan
- Season with salt & pepper
- Cover loosely with foil
- Roast until soft - 20 min, 205°C
- Mash a clean medium bowl well with potato masher and let cool
- Mix in ricotta cheese to the medium bowl
- Take out the dough and roll it thinly on a floured surface
- None
- None
- Brush edges with water then fold the dough over the filling to make triangles
- Prepare a clean baking sheet and cover
- Cook a clean saucepan until al dente - 3 min, medium-high heat
- None
- Add butter and fresh sage to the saucepan
- Heat until browned - medium heat
- Add lemon juice and parmesan cheese