• Partnered with
  • Serves 4
  • 45 mins cook

Pumpkin pappardelle with burnt butter sauce and garlic chips

Pumpkin pappardelle with burnt butter sauce and garlic chips , pumpkin recipe, brought to you by New Zealand Woman's Weekly

Ingredients

Pumpkin pappardelle with burnt butter sauce and garlic chips

  • 1/2 small pumpkin, peeled and deseeded
  • pinch salt
  • pinch ground black pepper
  • 1 tbsp olive oil
  • 3 tbsp vegetable oil
  • 4 cloves garlic, peeled and sliced very thinly
  • handful oregano, sage or parsley (complete stalks and leaves)
  • 2 tbsp ricotta cheese
  • 1 tbsp raisins
  • 50 g butter
  • juice of ½ lemon
  • 2 tbsp parmesan, finely grated, to serve

Pasta (makes 150g)

  • 125 g high-grade flour
  • pinch salt
  • 1 egg, plus 2 egg yolks
  • 1 tbsp olive oil

Steps

Pumpkin pappardelle with burnt butter sauce and garlic chips

  1. Preheat the oven to 190ºC. Cut pumpkin into large chunks. Place in a roasting tray, season with salt and pepper, drizzle with olive oil and roast in oven until soft.
  2. Place a pot of salted water over high heat to boil.
  3. Remove pumpkin from oven. Mash together with ricotta, stir in raisins and season.
  4. Heat butter in a small saucepan until it is a light nut-brown colour. Add lemon juice and remove from heat.
  5. Blanch pasta ribbons (see recipe below) in salted, boiling water for 2 minutes, then drain.
  6. Spoon some of the pumpkin puree on each of the serving plates. Layer pasta with remaining pumpkin, then spoon over butter sauce. Garnish with herbs, garlic chips and Parmesan.

Pasta

  1. Place flour and salt in a food processor. Add whole egg and mix, then add egg yolks and oil. Process until a dough forms.
  2. Roll out to about 3mm thickness and cut into wide pappardelle ribbons.

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