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Oven-baked Pappardelle with Pumpkin, Sesame, and Salted Ricotta

17/11/2023

Here is the recipe for oven-baked pappardelle with pumpkin, sesame, and salted ricotta – a combination that celebrates the flavors of autumn with a touch of originality.

Ingredients

  • 300 g of dry or fresh pappardelle
  • 800 g of pumpkin (already cleaned and cut into cubes)
  • 2 tablespoons of sesame seeds
  • 2 cloves of garlic
  • 4 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • 200 g of salted ricotta to be grated
  • A handful of fresh thyme (or 1 teaspoon of dry thyme)

Preparation

  1. Preheat the oven to 200 °C.
  2. Arrange the pumpkin cubes in a baking dish, along with the peeled whole garlic cloves. Season with thyme, salt, pepper, and a drizzle of extra virgin olive oil and mix well.
  3. Bake the pumpkin and let it cook for about 30 minutes or until it is soft and slightly caramelized.
  4. Meanwhile, toast the sesame seeds in a dry pan until golden brown and set aside.
  5. Bring a pot of salted water to a boil and cook the pappardelle according to the package instructions to achieve an al dente texture.
  6. When the pumpkin is ready, remove the garlic cloves and mash them with a fork. Mix the crushed garlic with the pumpkin.
  7. Drain the pappardelle and save a cup of the cooking water.
  8. Combine the pappardelle with the pumpkin in the pan, adding a bit of the cooking water to make it creamy if necessary.
  9. Sprinkle the dish with the toasted sesame seeds and grated salted ricotta before serving.

You can add a touch of color and freshness with some chopped parsley or a few basil leaves if available. Sharing this dish with a bottle of full-bodied white wine or a light red could complete the meal admirably.

Curiosity

Pappardelle is a type of pasta particularly beloved in Central Italy, especially in Tuscany, and traditionally paired with rich meat sauces. The oven-baked version with pumpkin and sesame is a creative reinterpretation that plays with textures and sweet and salty flavors. The salted ricotta, typical of Southern Italy, adds a pleasant flavor contrast.