Pasta di Zucca Filling (Pumpkin Filling)
- Cathrin Simon
- Aug 5
- 1 min read
Updated: Aug 7
Pasta di zucca are one of my favorite ways to bring a little seasonal warmth to filled pasta: a roasted pumpkin filling. Here's the full recipe:
Ingredients
1 Hokkaido pumpkin, sliced
Olive oil, salt, and pepper
200g ricotta cheese
A large handful of grated parmesan
Tools
Food processor or blender
Baking tray
Piping bag
Roast the pumpkin
Slice your Hokkaido pumpkin, coat the slices with olive oil, salt, and pepper, and roast at 180°C for about 25 minutes, or until a knife slides through easily. Let it cool slightly.
Make the filling
Blitz the roasted pumpkin with the ricotta and a large handful of grated parmesan until smooth. Season to taste with additional salt, pepper, and — if you like — a touch of nutmeg. Transfer to a piping bag.
Tip: I like to work with colored dough, adding a spoon of paprika to the dough ingredients before I start kneading
Want to practice this hands-on? Join our Filled Pasta Workshop →
Want to practice this hands-on? Join our Filled Pasta Workshop →
Comments