Fresh Ricotta & Pumpkin Pasta

The first pumpkins are in season, finally!

This pasta plate combines together pumpkin pulp and ricotta cheese. The result is a delicious creamy sauce to be enjoyed with Italian noodles or fresh pasta.

  • DifficultyMedium
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time15 Minutes
  • Serving2 people
  • Cooking methodStove
  • CuisineItalian


  • 500 gpumpkin pulp
  • 250 gfresh ricotta
  • 200 gpasta (linguine)
  • 1white onion
  • 1 glasswhite wine
  • 1 bouquetfresh sage and marjoram
  • 1 teaspoonground nutmeg
  • q.s.extra virgin olive oil
  • q.s.table salt
  • q.s.grated Parmesan cheese
  • q.s.ground black pepper
  • q.s.almonds flakes


  1. – fill a pot with water and bring to boil;

    – meanwhile, chop the onion and put it in a saucepan together with a pinch of salt and a spoon extra virgin olive oil;

    –  put the saucepan on the stove on medium heat;

    – as soon as the oil starts frying, low the heat to the minimum, cover the saucepan with a lid and cook till onion soften in its own liquid;

    – chop the pumpkin and add it to the sauce pan together with the fresh sage and marjoram;

    – bring the heat to medium and pour the white wine;

    – cook for around 10 minutes, till the pumpkin softens;  

    – meanwhile put 1/3 spoon table salt in the other pot with the boiling water and add the pasta;

    – remove the sage and marjoram from the saucepan, sift the ricotta onto the vegetables, then and the nutmeg and mix well;

    – pour some tablespoons of the boiling water from the pasta to make it creamy;

    – rinse the pasta “al dente”, then pour it onto the sauce pan with the sauce;

    – mix well for about 45 seconds;

    – remove the saucepan from the stove;

    – serve topped with some ground black pepper, grated Parmesan cheese and almonds flakes;


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