This is a very special vegetarian pasta dish which is just delicious and so warming during winter. Serve as a main with a fresh garden salad.
Bake the pumpkin sprinkled with the olive oil until tender in an oven preheated to 200C. Season with salt and pepper.
Combine the ricotta with the egg and parmesan and nutmeg and set to one side.
To make the pasta dough, place flour and egg in a food processor and mix until it just comes together. If a little dry, add a little iced water.
Turn on to a floured surface and knead until smooth. Wrap in plastic wrap and rest for 30 mins.
Cut the pasta dough into four pieces and roll out using the pasta machine. Start with the rollers at their widest opening and progressively roll thinner to a flat piece 2mm in thickness. Repeat for each of the 4 pieces of dough. Lay each sheet on the clean tea towel, overlapping the edges and sticking by brushing with water until you have one large sheet of pasta 45cm by 35cms approx.
Spread the ricotta, egg and cheese mixture on the pasta leaving 2cm free around the edges. Brush these edges with water.
Place the pumpkin pieces over the ricotta mix. Roll the pasta dough into a long cylinder shaped roll using the tea towel to completely enclose the roll. Tie the roll every 10 cms or so with the string.
Bring a large stockpot of water to the boil and gently lower the roll (you will have to gently bend it to fit it in) into it. Simmer for 20 minutes until cooked.
Remove from the simmering water and let stand for 5 minutes or so before unwrapping. Unwrap and trim ends and cut into 6cm lengths with a very sharp knife.
Melt the butter, stir in the seeds and heat.
To serve, place the upended slices of the rotolo on the plate and spoon over the seeded butter. Sprinkle with grated parmesan and serve.
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