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.
Ingredients
- 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
Preparation
– 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;