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.
Cook: 60 min · Serves 4 · Difficulty: Medium · Categories: Western
Why this is good to eat
These little pasta flowers are really fun to make, and they look impressive. You get that soft pasta with the creamy, sweet-savory filling. It's a nice change from everyday ravioli and perfect for a special meal at home.
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.
Frequently Asked Questions
How do I make Fioretti di Zucca Eleganti?
You start by roasting and pureeing pumpkin. Then, mix the pumpkin puree with ricotta and seasonings to create the filling. Cut fresh pasta into circles, fill each with the mixture, and shape them into 'flowers' before boiling. Finally, toss the cooked pasta in a browned butter and sage sauce.
How long does it take to make this recipe?
This recipe takes approximately 60 minutes to cook, including the roasting of the pumpkin and pasta preparation. The overall process, including making and shaping the pasta, brings it to an hour of active time.
How many servings does this recipe make?
This recipe is specifically designed to yield 4 generous servings. The quantities provided are precisely scaled for this serving size, ensuring each person gets an adequate portion of delicious Fioretti di Zucca.
Is this recipe vegetarian?
Yes, this recipe is 100% vegetarian. It uses fresh pumpkin, ricotta cheese, Parmesan cheese, and butter, along with fresh pasta and herbs. No meat, fish, or eggs are included in any part of the preparation.
Can I make this ahead of time?
You can prepare the pumpkin-ricotta filling up to 2 days in advance and store it in an airtight container in the refrigerator. The formed, uncooked fioretti can be placed on a floured tray, covered, and refrigerated for a few hours. For longer storage, freeze them individually on a tray until solid, then transfer to a freezer-safe bag for up to one month; cook from frozen, adding an extra minute or two to the boiling time.