Farfalle with Pumpkin, Ricotta, Sage and Amaretti
Tender pumpkin with sage, a touch of ricotta and crumbled amaretti, like the tortelli of Mantua.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 25 min (not counting bringing the water to the boil)
A little longer than planned: 40 min.
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In the kitchen 8 steps
- Peel the pumpkin (800 g), remove the seeds and cut the flesh into small cubes; finely slice the shallot (1 piece).
- In a large frying pan, melt the shallot for 3 minutes in 4 tbsp of olive oil with half the sage (12 leaves).
- Add the pumpkin, season with salt and cook for 5 minutes over medium heat.
- Pour in 60 ml of white wine and let it evaporate, then add 200 ml of water, cover and cook for 15 minutes: the pumpkin should become very tender.
- Mash half the pumpkin with a fork to make a smooth sauce, leaving a few cubes whole.
- Meanwhile, cook 400 g of farfalle in a large pan of salted boiling water, 1 minute less than the time stated on the packet.
- Drain, reserving a ladleful of cooking water, and toss with the pumpkin for 1 minute over the heat, then add the ricotta (160 g) off the heat, a spoonful at a time.
- Serve sprinkled with the crumbled amaretti (30 g) and the remaining finely chopped sage, with a twist of pepper.
Tip: Amaretti echo the filling of Mantua tortelli, made with squash and amaretti: their bittersweet note brings out the pumpkin’s sweetness.
Probably contains: gluten, eggs, milk, nuts, sulphites · check the labels
Product labels: Farfalle Di Martino – Pasta di Gragnano PGI, Mombaruzzo Soft Amaretti Giacobbe & Gamalero, Pinot Grigio delle Venezie Serenissima – Italian Dry White Wine, Picual Oro Bailén Extra Virgin Olive Oil – Robust