Youre sure to find a new family favourite with this ultimate pasta recipe.
- Preheat oven to 220°C. Spread pumpkin on a baking tray, drizzle with oil and sprinkle with fennel seeds and chilli. Season, cover with a layer of baking paper and foil, then roast for 40 minutes until very soft. Transfer pumpkin to a sieve over a bowl, then leave to drain for 30 minutes. Discard liquid, then push pumpkin through the sieve. Add ricotta, parmesan and nutmeg, then mix until smooth and well combined.
- Place a large, damp tea towel on a work bench. Brush the edges of lasagne sheets with beaten egg, then arrange on the towel, overlapping slightly, to form a 30cm x 60cm rectangle.
- Spoon filling along 1 long side. Using the towel as a guide, carefully roll pasta from 1 long side (like a Swiss roll). Enclose in towel and secure ends with string. Place parcel in a deep roasting pan or fish kettle. Pour in enough boiling water to submerge rotolo. Cover and simmer over mediumlow heat for 25 minutes until al dente. Carefully remove rotolo to a board and stand for 10 minutes while you fry sage.
- Melt the butter in a pan over medium heat and cook for 5 minutes until golden brown. Add the sage leaves and stir for 30 seconds until crisp.
- Carefully unwrap rotolo, then cut into 3.5cm rounds. Arrange slices on serving plates, then spoon over the sage and butter and top with shaved parmesan.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set