Pumpkin, ricotta, and sage-filled pasta with cream

pumpkin, ricotta, and sage-filled pasta with cream // a thousand threads
There was a time in my life when I avoided pasta like the plague… it probably coincided with my being able to walk a whole day in heels, since I can’t imagine either having ever existed. Those times aren’t so much lost because of old age (despite hitting the big 3-0, I won’t start saying that quite yet) as having hit a point of just plain having better sense.

A life without pasta is a life unlived.

… I’m sure someone said that once.

And if you’re gonna live, cream sauce is most certainly the way to do it.

pumpkin, ricotta, and sage-filled pasta with cream // a thousand threadsfield + foundry // dc // a thousand threadspumpkin, ricotta, and sage-filled pasta with cream // a thousand threads
Pumpkin, ricotta, and sage-filled pasta with cream

For the pasta:
1 pound pennoni pasta
1 1/2 cups fresh ricotta
3/4 cups fresh roasted pumpkin puree (To make fresh: roast sliced pie pumpkin until soft, remove/discard skin, then blend pulp until smooth)
1/4 cup grated pecorino romano cheese
1 tablespoon julienned fresh sage
Fresh cracked pepper to taste
Sea salt to taste

For the cream sauce:
1 cup heavy cream
1/4 cup white wine
1/2 cup butter
5 tablespoons flour
2 tablespoons grated pecorino romano cheese
3 cloves of garlic, roasted and mashed

For the pasta:
Cook pasta in salted water until al dente (about 10 minutes).

Mix pumpkin, ricotta, romano and sage together over low heat in a medium saucepan for 5 minutes or until hot.

To serve, tile a layer of pasta on a plate or platter, then cover evenly with the pumpkin mixture. Tile a second layer of pasta over the ricotta mixture.

Generously cover the dish with the cream sauce, garnish with fresh julienned sage, and season with salt and pepper.

For the cream sauce:
Cook butter in a saucepan over medium heat, stirring for about 3 minutes.

Add flour and stir until the butter and flour are combined and bubbling.

Slowly pour in cream while whisking briskly. After sauce is smooth and combined add remaining ingredients, stirring constantly as the sauce thickens.

pumpkin, ricotta, and sage-filled pasta with cream // a thousand threads
Photos by Reema Desai.

2 Comments

  1. Posted November 19, 2014 at 6:46 pm | Permalink

    This looks SO delicious. We’re all about pasta at our house right now because we just got a pasta maker! Can’t wait to try making this recipe 🙂

  2. Posted November 25, 2014 at 3:19 pm | Permalink

    Oh my goodness, this looks absolutely incredible!

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