Pasta di Zucca Filling (Pumpkin Filling)

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

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