Serves:

6

Description:

This vegetable ricotta recipe makes for a hearty winter pasta dish.

Ingredients:

• 500g Jap pumpkin or butternut
• 250g spinach tortellini
• 50g butter
• 2 cloves crushed garlic
• 1 chopped chilli (optional)
• 1 tablespoon pine nuts
• 200g crumbled fresh ricotta
• 8 basil leaves (chopped) extra for garnishing
• Salt and pepper
• Olive oil
• Shavings of Parmiggiano Reggiano

Method:

1. Preheat the oven to 200°C. Line a baking tray with baking paper. Peel and cut the pumpkin into small cubes, place on the baking tray evenly, drizzle a little olive oil, salt and pepper and bake for approximately 30 minutes or until cooked.
2. In the meantime start cooking the tortellini in a large pot with salted boiling water until al dente, then drain.
3. In a large frying pan, heat the butter and add the garlic, pine nuts and chilli and cook until the nuts start going golden, then add the ricotta and heat through.
4. Add the tortellini to the pan with the pumpkin and basil, mix thoroughly and serve immediately with shavings of Parmiggiano Reggiano. (You can make shavings of the cheese by using a potato peeler.)

Recipe by: Maria Ponte

Website: www.ponte.com.au