Fioretti di Zucca Eleganti
Fioretti di Zucca Eleganti: Make these pretty 'pasta flowers' filled with pumpkin and ricotta. They're easier than they look and so comforting.
Ingredients
- 350 grams fresh pasta sheets (store-bought or homemade)
- 400 grams pumpkin puree (from 500 grams fresh pumpkin)
- 250 grams ricotta cheese
- 50 grams grated Parmesan cheese
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 85 grams unsalted butter
- 12 fresh sage leaves
- 4 tablespoons grated Parmesan cheese, for serving
Instructions
- To prepare the pumpkin puree: Preheat your oven to 200°C (390°F). Cut 500 grams fresh pumpkin into large pieces, remove seeds and stringy bits. Place pumpkin pieces on a baking sheet, skin side up, and roast for 25-30 minutes, or until very tender. Let it cool slightly, then scoop out the flesh and mash until smooth, or blend in a food processor to make 400 grams pumpkin puree. Set aside to cool completely.
- In a medium bowl, combine 400 grams cooled pumpkin puree, 250 grams ricotta cheese, 50 grams grated Parmesan cheese, 0.25 teaspoon ground nutmeg, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix well until all ingredients are evenly incorporated and the filling is smooth. Taste and adjust seasoning if needed.
- Lay out 350 grams fresh pasta sheets on a lightly floured surface. Using a 6 cm (approximately 2.5 inch) round cutter, cut out discs from the pasta sheets. You should get approximately 40-48 discs, enough for about 10-12 fiori per serving.
- Place about 0.5 teaspoon of the pumpkin-ricotta filling in the center of each pasta disc. Moisten the edges of the disc with a little water using your fingertip. Fold the disc in half to form a crescent, pressing firmly to seal the edges.
- Bring the two pointed ends of the crescent together and press them firmly, overlapping slightly, to form a 'flower' shape. Ensure all edges are well-sealed to prevent the filling from coming out during cooking. Place the formed fioretti on a lightly floured tray and cover with a clean kitchen towel to prevent drying.
- Bring a large pot of generously salted water to a rolling boil. Carefully add the fioretti in batches to avoid overcrowding. Cook for 3-4 minutes, or until the pasta is al dente and floats to the surface. Fresh pasta cooks quickly, so watch them closely.
- While the pasta cooks, melt 85 grams unsalted butter in a large skillet over medium heat. Add 12 fresh sage leaves and cook for 2-3 minutes, until the butter is lightly browned and smells nutty, and the sage leaves are crisp. Be careful not to burn the butter.
- Once cooked, use a slotted spoon to transfer the fioretti directly from the boiling water into the skillet with the sage butter sauce. Gently toss the pasta in the sauce for a minute or two to coat it evenly.
- Divide the Fioretti di Zucca among four serving plates. Garnish each plate with a sprinkle of the remaining 4 tablespoons grated Parmesan cheese and a few crispy sage leaves from the sauce. Serve immediately.