If you’re looking for a way to spice up your pasta game, pumpkin-filled pasta parcels might be just the thing you need! Not only are they unique and impressive, but they’re also delicious and comforting. The combination of creamy pumpkin filling, savory pasta dough, and rich sage butter sauce is truly irresistible. Here’s how to make them at home:

Ingredients:

– 2 cups of all-purpose flour
– 3 eggs
– 1/2 teaspoon of salt
– 1 tablespoon of olive oil
– 1/2 cup of pumpkin puree
– 1/4 cup of grated Parmesan cheese
– 1/4 teaspoon of nutmeg
– Salt and pepper to taste
– 4 tablespoons of butter
– 10-12 sage leaves

Instructions:

1. Start by making the pasta dough. In a large mixing bowl, combine the flour, eggs, salt, and olive oil. Mix everything together until a dough forms. Knead the dough on a floured surface for 5-10 minutes until it’s smooth and elastic. Cover the dough with a damp towel and let it rest for 30 minutes.

2. In the meantime, make the pumpkin filling. Mix together the pumpkin puree, Parmesan cheese, nutmeg, salt, and pepper in a bowl. Set aside.

3. Roll out the pasta dough using a rolling pin or a pasta maker until it’s thin enough to see your hand through it. Cut the dough into 3-inch circles using a cookie cutter or a glass.

4. Place a teaspoon of the pumpkin filling in the center of each circle. Brush the edges of the dough with water and fold it in half, pressing the edges together to seal. You should end up with little half-moons.

5. Bring a large pot of salted water to a boil. Add the pasta parcels and cook for 4-5 minutes or until they float to the surface.

6. While the pasta is cooking, make the sage butter sauce. Melt the butter in a small saucepan over medium heat. Add the sage leaves and cook for 2-3 minutes until fragrant and lightly crispy.

7. Drain the pasta parcels and serve with the sage butter sauce on top. You can sprinkle some extra Parmesan cheese and nutmeg on top if you like.

Enjoy your homemade pumpkin-filled pasta parcels! They’re perfect for a cozy fall dinner party or a romantic date night. The dough and filling can also be made ahead of time and stored in the fridge for a day or two, so feel free to make a large batch and save some for later. Buon appetito!

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