Ingredients
Peeled and seeded 1/2 small pumpkin
Use a pinch of salt
pinch of ground black pepper
1 tbsp olive oil
2 tbsp ricotta cheese
1 tbsp. raisins
3 tbsp of vegetable oil
Four cloves of garlic, peeled. Sliced very thinly.
Grab a handful of oregano or parsley (whole stalks with leaves).
50g butter
Juice of half a lemon
To serve, two tablespoons of finely grated Parmesan
Pasta
125g high-grade flour, pinch of salt
One egg plus two egg yolks
1 tbsp olive oil
Method
Preheat oven to 190degC. Cut pumpkin into large chunks. Place pumpkin in a baking tray and season with salt, pepper, and olive oil. Roast in the oven until soft.
Boil a pot with salted water on high heat.
Heat the vegetable oil in a pan on medium heat. Sauté garlic slices until golden brown, remove from pan and drain on a paper towel. Drop herb stalks in hot oil and cook for 5 seconds. Remove from the oil and drain on a paper towel.
Remove the pumpkin from the oven. Mix pumpkin with ricotta and raisins.
Butter in a small pan should be heated until it turns a light brown. Remove from heat and add lemon juice.
Drain the pasta ribbons after 2 minutes of blanching in boiling salted water. Pour some pumpkin puree on each serving plate. Add the remaining pumpkin to the pasta, then top with butter sauce. Garnish the dish with Parmesan, parsley, and garlic chips.
Pasta: How to Make it?
Add flour and salt to a food processor. Add the whole egg, mix well, and then add the egg yolks—process until dough forms. If necessary, add more water or flour. Roll to a thickness of about 3mm and cut into wide pappardelle strips.