Christmas is approaching again, and as usual, Cucina Fintastica is full of ambitious culinary plans! The advantage of ambitious plans is that even if you don’t quite meet them (let’s say only 15%), you still achieve something. I hope.
Today’s recipe is not exactly a Christmas dish. In fact, I think the only Italian Christmas recipe I have posted so far was this one that I tested (very proactively) in May. Well, anyway, as far as I now know about the Italian kitchen, pumpkins are one of the seasonal favorites both for Christmas and autumn. So this dish should be at least a decent warm-up to get you in that Christmassy culinary mood!
Already earlier, I have learned that pumpkins are the BFFs of strong cheeses. This dish is another strong evidence of that. The end result is a lovely soft, hearty and flavourful pasta that is yet not overly heavy.
Pumpkin and ricotta pasta
160 g pasta
400 g pumpkin (peeled and cubed)
180 g ricotta
40 g pecorino cheese (grated)
1 garlic clove
In a pan, gently fry the garlic clove in some olive oil. Add the pumpkin cubes and a little bit of salt. Add a (smallish) cup of water, cover the pan with a lid and let the pumpkins cook on a low heat for about 20 minutes (until soft).
Cook the pasta in boiling and salted water until it is al dente, and drain it. Please note that the pasta will still get a bit softer in the oven in the next phases of this recipe.
Remove the garlic clove and mash the pumpkin cubes with a fork (or alternatively place the soft cubes in a blender to mash them). Stir in the ricotta cheese. Add the pasta into the sauce, and let the pumpkin pasta gain flavour for one minute. Season with salt and pepper. Add one half of the grated pecorino and mix.
Grease an oven dish (~medium-sized) with some olive oil. Move the pumpkin pasta into the dish. Sprinkle the remaining pecorino cheese on top. Bake in the oven at 200C for about 10 minutes.