Meals and Courses

  • 250 g (8 oz) pumpkin flesh, cubed
  • 1 garlic clove, crushed
  • 2 sage sprigs
  • 2 tablespoons extra virgin olive oil
  • 75 g (3 oz) ricotta cheese
  • 25 g (1 oz) Parmesan cheese, freshly grated, plus extra to serve
  • 1 quantity 2-egg Pasta Dough (see page 10)
  • Italian 00 or fine plain flour, for dusting
  • 75 g (3 oz) butter
  • 2 tablespoons whole sage leaves
  • salt and black pepper
  • lemon juice, to serve

Put the pumpkin in a small roasting tin with the garlic, sage sprigs and oil. Season with salt and pepper. Cover loosely with foil and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until soft. Transfer to a bowl, mash well and leave to cool.

Once cold, beat the ricotta and Parmesan into the pumpkin purée and season with salt and pepper to taste.

Roll the pasta dough out into thin sheets (see page 11). Cut into 8 cm (3¼ inch) squares. Place a spoonful of the filling in the centre of each. Brush the edges with water, then fold the dough over the filling to make triangles. Gently but firmly push down between the filling to seal, ensuring that there is no trapped air. Transfer to a floured baking sheet and cover with a tea towel.

Cook the pasta in a large saucepan of salted boiling water for 3–4 minutes until al dente. Meanwhile, melt the butter with the sage leaves and pepper until it just begins to turn a nutty brown colour. Drain the pasta and serve immediately bathed in the sage butter, with a squeeze of lemon juice and a scattering of grated Parmesan.

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