Ingredients:

  • 2 cups (250g) 00 flour or all-purpose flour
  • 3 large (150ml) eggs, room temperature
  • 1/2 tsp (3g) fine sea salt
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 cup (245g) pumpkin puree (unsweetened)
  • 1/2 cup (125g) whole milk ricotta cheese, strained
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 6 tbsp (85g) unsalted butter
  • 12-15 fresh sage leaves
  • 2 cloves (6g) garlic, thinly sliced
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (25g) grated Parmesan for garnish

Instructions:

  1. Create a mound of flour on a clean surface and make a wide well in the center. Crack the eggs into the well and add olive oil and salt. Using a fork, whisk the eggs, slowly incorporating flour from the inner walls until a paste forms. Knead by hand for 8-10 minutes until the dough is smooth and elastic. Wrap in plastic and let rest for 30 minutes.
  2. In a medium bowl, combine the pumpkin puree, strained ricotta, and Parmesan. Stir in the nutmeg, salt, and pepper until the mixture is uniform and velvety. Transfer the mixture to a piping bag for easier assembly.
  3. Divide the rested dough into four pieces. Roll each piece into a thin sheet using a rolling pin or pasta machine.