← All recipes

🍝 Homemade Pasta Pockets with Pumpkin and Sage

448 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp olive oil
• salt
• 2 handfuls fresh herbs (e.g. sage, chives, basil)
• salt
• 1 shallot
• 2 garlic cloves
• 250 g ricotta
• 2 tbsp freshly grated Parmesan
• salt
• pepper (from the mill)
• nutmeg
• 500 g pumpkin flesh e.g. butternut squash (seeded and peeled)
• olive oil
• 1 handful sage leaves
• grated cheese for serving (e.g. Pecorino or Parmesan)

Instructions

1. 1. Put flour, eggs, oil, and one teaspoon of salt into a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. Add a little more water or flour if needed to reach the right consistency.
4. 4. Shape the dough into a ball.
5. 5. Wrap the ball in cling film.
6. 6. Let the dough rest for about 30 minutes.
7. 7. Pick the herbs off the stems and remove any unwanted parts.
8. 8. Blanch the herbs briefly in boiling salted water.
9. 9. Shock the herbs immediately with cold water.
10. 10. Squeeze the herbs well to remove excess water.
11. 11. Finely chop the herbs.
12. 12. Peel the shallot and the garlic.
13. 13. Finely chop the shallot and garlic.
14. 14. Sauté the vegetables in hot butter until translucent.
15. 15. Mix the sautéed vegetables in a bowl with the chopped herbs.
16. 16. Stir in cream cheese and Parmesan.
17. 17. Season the filling with salt, pepper, and nutmeg.
18. 18. Knead the dough briefly again.
19. 19. Roll out the dough very thin using a pasta machine or a rolling pin.
20. 20. Place one teaspoon of filling at regular intervals on the dough.
21. 21. Cut circles with a diameter of about 6 centimeters.
22. 22. Brush the edges of the dough circles with water.
23. 23. Fold the dough circles into half-moons.
24. 24. Press the edges firmly together to seal them.
25. 25. Let the filled noodles dry briefly.
26. 26. Slice the pumpkin into thin slices.
27. 27. Season the pumpkin slices with salt and pepper.
28. 28. Fry the pumpkin in two tablespoons of hot oil in a grill pan.
29. 29. Fry the pumpkin on both sides for 5 to 10 minutes until soft.
30. 30. Boil the pasta pockets in bubbling salted water.
31. 31. Cook the noodles for 4 to 5 minutes until done.
32. 32. Fry the sage leaves briefly in 5 to 6 tablespoons of oil until crispy.
33. 33. Toss the drained noodles with a little pasta water.
34. 34. Season the noodles finally with salt and pepper.
35. 35. Plate the pasta pockets.
36. 36. Add the fried pumpkin and sage leaves.
37. 37. Sprinkle the dish with grated cheese.
38. 38. Serve the pasta pockets hot.

Nutrition per serving

• kcal: 448
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 60 g