ITALIAN PUMPKIN RECIPES

INGREDIENTS FOR PUMPKIN POLENTA WITH MORELS AND ASIAGO

INGREDIENTS FOR PUMPKIN MARINATED IN A SWEET AND SOUR SAUCE, ZUCCA GIALLA IN AGRODOLCE.

1 1/2 pounds butternut pumpkin,or another small pumpkin, such as a sugar pumpkin
3 tablespoons garlic infused olive oil
kosher salt
3 tablespoons red balsamic vinegar
3 tablespoons white sugar
Garnish
chopped fresh mint
thinly sliced garlic

Ingredients
For the pasta
200g(7 ounces) '00' pasta flour, plus extra for dusting
1 large free-range egg
2 large free-range egg yolks
dash olive oil
pinch salt
For the filling
225g (8 ounces) pumpkin, seeds removed, cut into segments
salt and freshly ground black pepper
olive oil
Handful of fresh marjoram or oregano
1 garlic clove, crushed
115g (4 ounces) walnuts, skins removed, finely chopped
handful dry wholegrain breadcrumbs
50g (2 ounces) freshly grated parmesan,
2 large free-range eggs, beaten in separate bowls

For the sage butter
175g (6 ounces) unsalted butter
bunch fresh sage

Method

TO Make the pasta
There are two ways of making fresh pasta the old traditional method of placing the flour directly onto a marble surface and making a well in the centre. Add the eggs in the centre and draw the flour into the egge, add the olive oil, seasoning and flavourings.

Alternatively, whizz all the pasta ingredients in a food processor.

Either way once the pasta has come together in a ball, wrap in plastic and refrigerate for at least twenty minutes, overnight is better.
Preheat the oven to 200C/400F/Gas 6.
To make the filling, season the segments of pumpkin with plenty of salt and freshly ground black pepper, place onto a baking sheet and drizzle with olive oil. Scatter with the marjoram or oregano leaves and roast in the oven for about 20 minutes, or until tender and beginning to brown in places. Remove from the oven and cool.
Place the roasted squash and the garlic clove into a clean food processor and blend to a smooth paste. Transfer to a bowl, add the walnuts, breadcrumbs, parmigiana and one of the beaten eggs and mix well.

Using a pasta machine, roll out the pasta several times to make manageable lengths the width of the machine. Place each length on a floured surface and place heaped teaspoons of the filling onto half of the sheets at around 8cm/3in intervals down the middle of each sheet. Lightly moisten along the outer edges of the pasta and between each mound with a pastry brush dipped in the second beaten egg. Place the remaining pasta sheets over the sheets with the filling and gently press around each mound with your fingertips.

Cut out the individual ravioli pieces with a zig-zag pasta wheel. Lay out on a floured tray to dry a little.
6. For the sage butter, gently melt a little of the butter in a saucepan, add the sage leaves and fry until almost crisp. Remove the leaves and drain on kitchen paper. Discard the butter and wipe out the pan. Gently melt the remaining butter and mix in the sage leaves.
7. Bring a large saucepan of water to the boil and add a generous pinch of salt. Cook the ravioli in the simmering water, in batches if necessary, for around three minutes. Remove with a slotted spoon and carefully drain on a clean tea towel.
8. To serve, place the ravioli onto warmed plates with the sage butter and a sprinkling of freshly grated parmesan.

Ingredients:
1 butternut squash (peeled, seeded, and cubed)
1 tablespoon olive oil
1 tablespoon red balsamic vinegar
1 good handful sage leaves
2 ounces of butter
1 onion chopped finely
2 cloves garlic chopped finely
1 handful sage leaves
salt and pepper to taste
1/4 cup all-purpose flour
3 cups milk
large pinch nutmeg
salt and pepper to taste
9 lasagne noodles (cooked)
2 cups mozzarella cheese
1/2 cup grated parmigiana freshly grated
1/2 cup of Manchego

Method
Drizzle the butternut squash with the olive oil, and then add balsamic vinegar, sage, salt and pepper. Roast in a hot oven oven until caramelized, but turn every five minutes.
Melt the butter in a sauce pan, Sauté the onions until translucent, add the sage and garlic and sauté for a few minutes. Sprinkle the flour onto the onions and stir until it is browned. Pour in the milk and generously season with nutmeg, salt and pepper and stir until it is thick.
Spread sauce on the bottom of a square baking tray, and add a layer of lasagne noodles Spread half of the butter nut squash on top.Spread 1/3 of the mozzarella cheese on top. Spread more sauce on top. Add another layer of lasagne noodles. Spread the remaining butternut squash on top. Spread 1/3 of the mozzarella cheese on top and cover with more sauce, lasagne sheets and more sauce.
Add a layer of 3 lasagne noodles.Top with the remaining mozzarella, the manchego and the parmigiana. Bake in a preheated hit oven until golden brown and bubbling, about 45 minutes.

Ingredients
1 kilo Pumpkin
150 grams unsalted butter plus 50 grams butter
1 vanilla pod scraped
400 grams ricotta
1 egg
pinch of nutmeg
Salt and pepper to taste
1 packet of fresh lasagna pasta
100 grams freshly grated parmesan cheese
10 sage leaves
20 grams toasted hazelnuts

Method
Pumpkin puree
To make the pumpkin puree, peel the pumpkin and diced into 2 inch cubes. Heat the 150 grams of butter in a pan and add the pumpkin once the butter is melted. Add the vanilla bean and scraped seeds and cook the pumpkin until soft enough that you can cut it with a spoon, around 20 minutes. Stir the pumpkin once in a while to make sure that the pumpkin doesn't catch to the bottom of the pan. Once the pumpkin is soft enough, blend or process the pumpkin until smooth. Set aside.

Mix the ricotta, egg and nutmeg together in a bowl. Season with salt and pepper. Set aside. Grease a baking pan with some olive oil and lay sheets of cooked pasta to cover the bottom of the pan. Layer a third of the pumpkin puree and top with more of the lasagna sheets. Top with a third of the ricotta mixture and the cover again with more lasagna sheets.

Now add half of the remaining pumpkin puree and cover with the lasagna sheets. Add half of the remaining ricotta and again, more lasagna sheets. Finally, spread the remaining pumpkin puree and on top of this add the rest of the ricotta. Top with parmesan cheese. Bake the lasagna in a pre-heated oven at 180c (fan forced) for 30 minutes, or until the cheese is golden brown. Heat the remaining butter along in a small sauce pan until it goes nutty brown. Add the sage leaves and to crisp them up. Top with the toasted hazelnuts.

Ingredients
85g of butter at room temperature
80-100g of sugar
1 organic egg yolk
150g of flour
50g of wholewheat flour
150g of steamed pumpkin mashed
Pinch of cream of tartar
50g of dark chocolate chopped finely
Method
Beat the butter and sugar with an electric mixer until creamy. Add the egg yolk, the pumpkin,the flours and cream of tartar and mix well. Add chocolate and stir. Using two teaspoons, take a bit of mixture and make into a one inch ball by rolling from one spoon to the other. Place on a baking sheet covered with parchment. Bake at 350 Degrees for about forty minutes until they are golden brown.

Ingredients
1 packet of soft Italian Ladyfingers
1/8 cup Frangelico Liqueur
8 ounces (200 g) steamed Pumpkin
2 teaspoons ground Cinnamon
1/2 teaspoon ground Ginger
1/4 teaspoon ground Mace
1 cup Confectioner's Sugar
1 teaspoon Orange Extract
2 1/2 cups Heavy Cream, whipped and chilled, divided

Method

Arrange ladyfingers on the bottom of a 9-inch square pan. Pour the Frangelico liqueur over the soft sweet ladyfingers.
In a mixing bowl, blend together the mascarpone with the pumpkin puree. Add the cinnamon, ginger, mace, confectioner's sugar and orange extract.
Fold in 1-1/2 cups of the whipped cream. Pour the mixture over lady fingers.Gently spread remaining whipped cream on top of pumpkin mixture.Sprinkle the top with a dash or two of additional cinnamon, if desired.Chill before serving

Slice to serve.