If you love pumpkin and ricotta, you absolutely must try this recipe. The pumpkin and ricotta pasta is very delicate and tasty.
It is quick to prepare and the result is more than excellent. Ideal as a pasta sauce or spread on crostini, this cream is also good with chicken or veal. Have I convinced you?
Let’s start messing around…
- Cuisine: Italian
With these ingredients I made the cream to dress two generous plates of pasta
Ingredients
🎃 10.5 oz of pumpkin
🎃 3.5 oz of cow’s milk ricotta
🎃 Fine salt to taste
🎃 Extra virgin olive oil to taste
🎃 Parsley
🎃 Garlic
Steps
➡️ Put the pumpkin cut into pieces, not too large, in a pan with a drizzle of oil
➡️ Add a little water and add garlic and salt
➡️ Cover with a lid
➡️ Cook until the pumpkin is soft (about 15 minutes)
➡️ Once the pumpkin has softened, turn off the stove and blend with an immersion blender (or mash with a fork)
➡️ Meanwhile, cook the pasta
➡️ Add the ricotta to the pumpkin cream (If needed, add a ladle of pasta cooking water)
➡️ Add the parsley
Put the pasta in the pan with the pumpkin cream and toss for a minute over medium heat, adding two turns of extra virgin olive oil.
The pasta with pumpkin and ricotta cream is ready.
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