An autumn first course, the pasta roll with pumpkin and taleggio cheese is very tasty and requires a double cooking to gratinate the filled slices for a few minutes.
I didn’t have time to make the dough with eggs and flour and used the ready-made ones you find at the supermarket, slightly overlapping them before putting the filling, but I’ll leave you the quantities for kneading if you have time and… desire!
The pasta roll besides pumpkin and taleggio cheese also has a thin layer of prosciutto crudo and is very, very appetizing.
These are the kinds of recipes that require a bit more time than a plate of spaghetti but then repay with great taste and goodness!
Another PASTA ROLL that I suggest you try, which also has 2 different cookings and is delicious, is:
EMILIAN ROLL
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PASTA ROLL WITH PUMPKIN AND TALEGGIO CHEESE
The ASI Kitchen
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for PASTA ROLL with pumpkin and taleggio cheese
- 7 oz all-purpose flour
- 2 medium eggs
- 1 lb 1 oz pumpkin
- 7 oz taleggio cheese
- 5 oz prosciutto crudo
- cup 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 cheese
#ADV
- Casserole
- Baking Tray
- Knife
FOR THE PREPARATION OF THE PASTA ROLL RECIPE with pumpkin and taleggio cheese
To prepare the roll with pumpkin, prosciutto crudo, and taleggio cheese first we need to cook the vegetable, so…
Remove the pumpkin skin and cut it into fairly thin slices.
Now we can cook them with a little oil in a pan or in the oven: I chose the oven until they are tender but not mushy.
Season with salt and pepper and proceed to prepare the dough if you want, and I’ll leave you this link made after one of the cooking courses I attended…
Once the pasta is ready, place the pasta sheets on a lightly floured surface, creating a rectangle of about 12 x 16 inches and slightly overlapping them.
Now arrange the slices of prosciutto crudo then the pumpkin slices and some pieces of taleggio cheese.
Now make a second layer of egg pasta and create a new layer of filling with the remaining ingredients.
Now roll up the filled egg pasta, making a roll and enclosing all the filling of prosciutto crudo, pumpkin, and taleggio cheese.
Wrap this FRESH PASTA ROLL in a clean white kitchen towel and tie the ends like a candy.
Then carefully place it in a large pot of salted boiling water and let it cook for about 40 minutes.
Once cooking is finished, let the roll filled with pumpkin and taleggio cool slightly.
Carefully unroll the towel and proceed to slice everything, then place the individual filled slices on a lightly buttered baking tray.
Now sprinkle the filled slices of pumpkin and taleggio with grated cheese and add 40 grams of melted butter.
Place a few sage and rosemary leaves here and there and bake for about 10/15 minutes or just long enough to gratinate the filled roll.
A very tasty autumn first course perfect for a rich Sunday lunch with family…
Enjoy your meal!
Annalisa
