Today was Sunday and Sunday means pasta day! When I was a kid and my mom prepared homemade pasta for Sunday’s lunch, I usually couldn’t hold myself back from having a second serving. It was delicious! No fancy equipment, just a fork and a knife and she is able to make perfectly cut tagliatelle that go fabulously with a tomato ragu sauce. Homemade hearty food to share with family. What else can you ask for? Good memories...
Now let's go back to our main recipe today. Two days ago, I made roasted pumpkin so I had some leftover to use today. I also had fresh sage leaves in the fridge and I though right away zucca (pumpkin) pasta is THE answer! This is something that became a habit, I make the most of out the ingredients I have at home and always try to avoid food waste. If you are used to cooking it’s pretty simple to do that. Just check out your fridge and your pantry and brainstorm recipes based on what you have available 😊.
Recipe
How much time do you need?
Preparation time: 1 hr
Cooking time 1 hr
Total time: 2 hrs
Material:
Bowls
Kitchen scale
Shredder
Pasta rolling pin (or a pasta maker)
Pasta cutter (or a knife)
Kitchen towel, cutlery
Spatula
Ingredients (makes 2 serves)
Pasta dough:
200 grs plain flour (type 00)
2 eggs
2 tbs Olive oil
Filling:
Small pumpkin
25 cc olive oil
1 tsp cinnamon
1 tsp nutmeg
25 grs shredded parmesan cheese
Salt and pepper
Sauce:
50 grs butter
Salt and pepper
Fresh sage leaves
Extra parmesan cheese
Method:
Pasta:
Form a crown with the flour, arrange eggs and the olive oil in the centre. Start taking the wet ingredients from dough from the centre to the edges until the ingredients are joined. Knead for 10 minutes until the dough is smooth. Let the covered dough rest for 20 minutes. This step is essential and will make the rolling and stretching process much easier. Roll out the dough until thin sheets are obtained. If you are using an automatic pasta maker, start with the widest setting (0) and continue until you reach 6 or 7.
Filling:
Cut the pumpkin in half, discard the seeds and cut in cubes of approx. 3 cm. Drizzle with olive oil, salt, pepper, cinnamon, and cook in the oven until tender. It may take 30 minutes on fan forced oven at 180 degrees C.
Remove the pumpkin pulp with the help of a spoon and smash the pieces using a fork. In a bowl mix the pumpkin, salt, pepper, nutmeg, cinnamon and the grated cheese.
Assembling:
Spread a thin sheet of dough on the counter and brush with water. Be careful, excess of water will make the dough sticky and will lose firmness turning the assembling into chaos!! ☹️. Put tablespoons of filling leaving space between each, approx. 2.5cm. Cover with another sheet of dough, mark the ravioli by pressing the edges and making the air to come out. Cut the ravioli using a pasta cutter or a knife. Cook in plenty of boiling salted water. Before you cook the ravioli make sure you have your sauce ready 😊
Sauce:
Melt the butter in a pan and cook slowly until golden brown. Add the sage leaves. Season with salt and pepper. Transfer the cooked ravioli to the pan, sauce for a minute and serve. Grate some extra parmesan cheese on top, and… a pinch of black pepper. Yum!
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