An autumn main course, the pasta roll with pumpkin and taleggio is very tasty and requires a double cooking to gratinate the stuffed slices for a few minutes.
I didn’t have time to make the pasta sheets with eggs and flour and used the ready-made ones available in supermarkets, layering them just before adding the filling, but I’ll leave you the measurements to make the dough if you have the time and … desire!
The pasta roll besides pumpkin and taleggio also has a thin layer of prosciutto and is very, very appetizing.
These are recipes that require a bit more time than a plate of spaghetti but then reward with great taste and goodness!
Another PASTA ROLL I suggest, which has 2 different cooking methods and is delicious, is:
EMILIAN ROLL
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I opened a channel of recipes open to all and free on WhatsApp with no notifications and no sounds, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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PASTA ROLL WITH PUMPKIN AND TALEGGIO
ASI’s Kitchen
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for PASTA ROLL with Pumpkin and Taleggio
- 1 1/2 cups all-purpose flour
- 2 medium eggs
- 4 cups pumpkin
- 7 oz taleggio
- 5 1/4 oz prosciutto
- 1 3/4 oz grana Padano (grated)
- to taste sage
- to taste rosemary
- to taste extra virgin olive oil
- to taste butter
- to taste salt
- to taste pepper
Tools for PASTA ROLL with Pumpkin and Taleggio
#ADV
- Saucepan
- Baking Pan
- Knife
FOR THE PREPARATION OF PASTA ROLL with Pumpkin and Taleggio
To prepare the roll with pumpkin, prosciutto and taleggio, first cook the vegetables, so…
Remove the pumpkin skin and cut it into rather thin slices.
Now you can cook them with a little oil in the pan or in the oven: I did it in the oven until they were tender but not mushy.
Season with salt and pepper, and start preparing the dough if you wish, and I’ll leave you this link from one of the cooking classes I attended…
Once the dough is prepared, place the pasta sheets on a lightly floured surface, making a rectangle of about 12 x 16 inches and overlapping them slightly.
Now lay the slices of prosciutto followed by pumpkin slices and some pieces of taleggio.
Now make a second layer of egg pasta and a new layer of filling with the remaining ingredients.
Now roll up the filled egg pasta, making a roll and sealing all the filling of prosciutto, pumpkin, and taleggio.
Wrap this FRESH PASTA ROLL in a clean white dish towel and tie the ends like a candy.
Then carefully place it in a large pot with salted boiling water and let it cook for about 40 minutes.
After cooking, let the filled roll with pumpkin and taleggio rest to warm up.
Carefully unwrap the towel and proceed to slice everything and place the individual stuffed slices on a lightly buttered baking tray.
Now sprinkle the stuffed slices of pumpkin and taleggio with grated cheese and add 1 1/2 oz of melted butter.
Scatter a few leaves of sage and rosemary here and there and bake for about 10/15 minutes, or just until the roll is gratinated.
A very tasty autumn main course perfect for a hearty Sunday family lunch…
Enjoy your meal!
Annalisa
