Ingredients
For the pasta
600 grams (1 â…“ pounds) flour
6 eggs
75 grams (2.6 ounces) fresh spinach, steamed & squeezed dry
For the filling
400 grams (14 ounces) pumpkin, baked at 300 F until tender
100 grams (3 ½ ounces) grated parmesan cheese
100 grams (3 ½ ounces) ricotta cheese
1 egg
100 grams (3 ½ ounces) walnuts, finely chopped
For the sauce
20 sage leaves, finely chopped
150 grams (5.3 ounces) butter
100 grams (3 ½ ounces) pumpkin, baked at 300 F until tender, finely cubed
1 cup (237 ml) cream
1 teaspoon salt
100 grams (3 ½ ounces) grated parmesan cheese
150 grams (5.3 ounces) walnuts, finely chopped
Description
Foodista
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter