Anne's Blog

Recipe for a Chilly November in Umbria: Winter Squash/Ricotta  Pasta

Date: November 23, 2017 - categories: , , - Leave your thoughts

Thanksgiving is around the corner and winter squash will enhance many a “Turkey Day” feast. Here in Umbria, too, winter squash stars in many a dish from antipasti to gnocchi to soups to pasta dishes.
Today for lunch we enjoyed winter squash/ricotta pasta.

So tasty and quick and easy to make: why not enjoy this primo piatto before your Thanksgiving turkey this year?
Here’s how to cook it up:

Ingredients (for 4-6 persons)

  • penne pasta (use 1 lb for every 5 persons)
  • a pound or more of winter squash, diced into small pieces
  • a branch of fresh rosemary
  • 1/2 leek
  • Parmesan cheese (q.b., ie, “quanto basta” or “as much as you need”)
  • extra virgin olive oil, q. b. (Note: accept NO substitutes for extra virgin olive oil – and if possible, use cold-pressed extra virgin olive oil….from Umbria!)
  • salt, pepper q. b
  • diced prosciutto, a slice
  • fresh ricotta, about 1-1/2 c

 

all-ingredients

Dice winter squash.

zucca-cutted

Put pasta water on to boil. Cut and then wash leek. Chop into small pieces:

cipolla-cutted

Cover saucepan with extra-virign olive oil and simmer leeks in olive oil, until golden.

preparing-soffritto

Add diced prosciutto to leeks and simmer after adding a ladleful of boiling water.

soffritto

Add diced squash to simmering leeks and diced prosciutto:

cooking

Add branch of fresh rosemary and salt as needed and continue simmering:

meshing-ingredients

Simmer cover on low heat about 20-30 minutes. Remove rosemary branch. Add ladleful of boiling water as needed to mixture so that it will become creamy:

adding-rosmarino

Remove squash mixture from heat and put in mixing bowl:

zucca-and-vegetables

Add fresh ricotta and black pepper and mix:

sauce-ready

Put squash, ricotta mixture on stove and simmer on very low heat as you cook the penne pasta in abundant salted boiling water. Drain pasta when al dente.
Stir in hot squash/ricotta mixture:

addding-pepper

Add black pepper as desired and sprinkle with Parmesan:

adding-parmesan

Serve and enjoy. Buon appetito!

pasta-ready-to-eat

Click here for a squash antipasto recipe
Click here for a squash soup recipe
Click here for another squash recipe
Read about how Pino does our Thanksgiving turkey
Enjoy another November recipe
Click here for a squash/prosciutto/sage pasta recipe
Try this winter recipe with squash and lemon zest
Click here for more recipes

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