Roast Pumpkin Rotolo With Sage Butter Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut a small pumpkin into wedges and remove the seeds. Place the pumpkin wedges on a baking sheet and drizzle with olive oil. Season with salt, pepper, and a sprinkle of dried sage. Roast in the oven for 30-40 minutes, or until the pumpkin is tender and slightly caramelized.
• STEP 3.While the pumpkin is roasting, prepare the pasta dough. In a large mixing bowl, combine 2 cups of all-purpose flour, 3 large eggs, and a pinch of salt. Mix until a dough forms, then knead on a lightly floured surface for about 5 minutes, or until the dough is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
• STEP 4.Once the pumpkin is roasted, remove it from the oven and let it cool slightly. Mash the pumpkin with a fork until smooth. In a separate bowl, combine the mashed pumpkin with 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, and a pinch of nutmeg. Season with salt and pepper to taste.
• STEP 5.Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the pasta sheets into rectangles, about 4x6 inches in size.
• STEP 6.Place a spoonful of the pumpkin and ricotta filling onto each pasta rectangle. Roll up the pasta tightly to form a cylinder shape. Repeat with the remaining pasta and filling.
• STEP 7.Bring a large pot of salted water to a boil. Cook the rotolo in the boiling water for about 5-6 minutes, or until the pasta is cooked al dente. Drain the rotolo and set aside.
• STEP 8.In a large skillet, melt 4 tablespoons of butter over medium heat. Add a handful of fresh sage leaves and cook until the butter is golden and fragrant. Remove the sage leaves from the butter and set aside.
• STEP 9.Add the cooked rotolo to the skillet with the sage butter and toss gently to coat. Cook for an additional 2-3 minutes, or until the rotolo is heated through.
• STEP 10.Serve the roast pumpkin rotolo with sage butter immediately, garnished with the reserved sage leaves and an extra sprinkle of grated Parmesan cheese.

Cooking Tips

• Make sure to roast the pumpkin until it is tender and slightly caramelized for the best flavor.
• If you don't have a pasta machine, you can use a rolling pin to roll out the pasta dough.
• To make the rotolo ahead of time, you can assemble the pasta rolls and refrigerate them until ready to cook.
• Leftover rotolo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little butter or olive oil.
• Serve the rotolo as a main dish with a side salad, or as a side dish alongside roasted meats or poultry.

Storage and Serving

• Leftover rotolo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet with a little butter or olive oil.
• Serve the rotolo as a main dish with a side salad, or as a side dish alongside roasted meats or poultry.