LIBBY’S PUMPKIN RICOTTA SAGE ORECCHIETTE

“Pumpkin Sage Ricotta”. Oil on Canvas 40 x 50cm. Framed in raw Tasmanian Oak

This is the dish Libby makes to show off - it’s her flex dish! You can use store bought or handmade pasta

Recipe tips:

• To make the orecchiette by hand, use a butter knife

• Here’s how some Pasta Grannies make orecciette by hand

• Make sure your dough isn’t too hard or soft

• The dough is different to usual pasta dough - it’s semolina and water

• Serve with crusty bread with oil and a simple green leaf salad

• Leave the skin on your pumpkin when you roast it

• Drink it with a juicy red

gobble up Libby's interview here

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gobble up Libby's interview here *

ingredients

- Orecchiette for 4 people (handmade or dried)

- Kent Pumpkin 700-900grams chopped into 3cm-5cm pieces. I like to leave the skin on but that’s up to you

- Large handful of sage leaves

- Olive oil

- Butter

- Half a cup of White wine

- 3 cloves Confit Garlic (or just 2-3 cloves of raw Garlic)

- Chilli (I like super spicy Calabrian chilli in a jar)

- 1 cup grated parmesan

- 1 cup buffalo ricotta

- Salt and Pepper

method

1. Roast the pumpkin in oil and butter and few broken sage leaves with salt and pepper. Once the pumpkin is roasted set half of it aside (I keep it in the oven so it stays warm)

In a pan combine olive oil, salt and pepper, a teaspoon of chilli and a the garlic. Let this sizzle then add about half a cup of white wine

2. If you have dried pasta that needs about 10 minutes to cook, get started on this. Add a tablespoon of salt to boiling water in a pot- chuck in the orecchiette. (If its fresh leave it until last as it only takes 3 minutes.)

3. Add one half of the roasted pumpkin to simmering sauce and start mushing it in. While you are doing this add pasta water, half a cup at a time. You want the sauce to be somewhat runny. If its feeling too chunky sometimes I blend a bit of it with the bar mix.

4. As the pumpkin sauces simmers in the pasta water, start your burnt butter sage. In a small pot add a tablespoon of oil and a 2 tablespoons of butter with salt and pepper. When the butter starts to simmer add a handful of sage and stir until the butter is brown and the sage is crispy (a few minutes) set aside for serving

5. Once the pasta is cooked (al dente!!), drain and add it on top of the pumpkin sauce but don’t mix through yet. Add a cup of grated parmesan on top of the pasta and give the pan a few shakes as the parmesan melts. Once the parmesan is nearly fully melted, quickly start to mix the pasta through the sauce so that parmesan emulsifies into the sauce. Dish the pasta into bowls and add a dollop of the ricotta and a drizzle of burnt butter sage over the top. Take the other half of the pumpkin from the oven and put these pieces on top of pasta too.

Serve with crusty bread and a simple green leaf salad!

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