Rolled Pasta with Pumpkin and Chestnut

Makes 8 to 10 servings

Ingredients

Pumpkin and Chestnut Stuffing

  • One 3-lb pumpkin
  • Kosher salt, as needed
  • 5 oz peeled fresh or frozen chestnuts
  • 1 rosemary sprig
  • 1 garlic clove, crushed
  • 2 tablespoons grated Parmigiano-Reggiano
  • 4 amaretti cookies, crumbled
  • 2 egg yolks
  • Zest from 1 orange
  • Freshly ground black pepper, as needed
  • 12 oz Chestnut-Cocoa Rotolo Sheets, cooked and cooled
  • 6 tablespoons grated Parmigiano-Reggiano
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup heavy cream
  • 2 oz (1/4 cup) unsalted butter, melted

Directions

  1. Preheat the oven to 350°F.
  2. Cut the pumpkin in half and scoop out the seeds. Cut the halves into wedges and place in a baking dish. Add a few tablespoons of water, cover tightly with aluminum foil, and roast in the oven until the flesh is very tender, about 1 hour. Scoop the pumpkin flesh away from the skin, mash with a fork, transfer to a colander, and let the pumpkin drain for at least 8 hours in the refrigerator. Set the colander in a bowl to catch the liquid that will drain away.
  3. Bring a large pot of salted water to a boil over high heat. Add the chestnuts, rosemary, and garlic, reduce the heat, and simmer until the chestnuts are very tender. Drain them in a colander, and when they are cool enough to handle, chop them coarsely with a knife.
  4. Combine the drained pumpkin with chopped chestnuts, 2 tablespoons Parmigiano, crumbled amaretti cookies, egg yolks, and orange zest. Mix well to blend evenly. Season lightly with salt and pepper. Set aside. (If this is done in advance, hold the filling in a covered container in the refrigerator for up to 2 days.)
  5. Bring a large pot of salted water to a boil over high heat. Add the pasta sheets and cook, uncovered, until just tender (al dente), 3 to 4 minutes.
  6. Carefully lift the sheets from the water, drain briefly, and then store flat on a baking sheet or platters, separating the sheets with plastic wrap.
  7. Preheat the oven to 350°F.
  8. Lay the sheets of cooked pasta on a flat surface and spread a 1/4-inch thick layer of pumpkin filling over the entire surface. Roll the pasta sheets up on the long side to form a log. Cool the rolls of pasta for few hours in the refrigerator to let the filling firm up and then cut the logs into 1-inch-thick pieces. Place the roll slices in a buttered baking dish.
  9. Mix the 6 tablespoons Parmigiano with the sugar and cinnamon. Drizzle just enough cream to cover the bottom of the dish then sprinkle the Parmigiano-sugar mixture all over the top. Pour the melted butter over the slices. Bake until the top of the pasta has a golden color, 15 to 20 minutes. Serve from the baking dish.

CIA FOODIES

Rolled Pasta with Pumpkin and Chestnut

Rolled Pasta with Pumpkin and Chestnut
Makes 8 to 10 servings

Ingredients

Pumpkin and Chestnut Stuffing
  • One 3-lb pumpkin
  • Kosher salt, as needed
  • 5 oz peeled fresh or frozen chestnuts
  • 1 rosemary sprig
  • 1 garlic clove, crushed
  • 2 tablespoons grated Parmigiano-Reggiano
  • 4 amaretti cookies, crumbled
  • 2 egg yolks
  • Zest from 1 orange
  • Freshly ground black pepper, as needed
  • 12 oz Chestnut-Cocoa Rotolo Sheets, cooked and cooled
  • 6 tablespoons grated Parmigiano-Reggiano
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup heavy cream
  • 2 oz (1/4 cup) unsalted butter, melted

Directions

  1. Preheat the oven to 350°F.
  2. Cut the pumpkin in half and scoop out the seeds. Cut the halves into wedges and place in a baking dish. Add a few tablespoons of water, cover tightly with aluminum foil, and roast in the oven until the flesh is very tender, about 1 hour. Scoop the pumpkin flesh away from the skin, mash with a fork, transfer to a colander, and let the pumpkin drain for at least 8 hours in the refrigerator. Set the colander in a bowl to catch the liquid that will drain away.
  3. Bring a large pot of salted water to a boil over high heat. Add the chestnuts, rosemary, and garlic, reduce the heat, and simmer until the chestnuts are very tender. Drain them in a colander, and when they are cool enough to handle, chop them coarsely with a knife.
  4. Combine the drained pumpkin with chopped chestnuts, 2 tablespoons Parmigiano, crumbled amaretti cookies, egg yolks, and orange zest. Mix well to blend evenly. Season lightly with salt and pepper. Set aside. (If this is done in advance, hold the filling in a covered container in the refrigerator for up to 2 days.)
  5. Bring a large pot of salted water to a boil over high heat. Add the pasta sheets and cook, uncovered, until just tender (al dente), 3 to 4 minutes.
  6. Carefully lift the sheets from the water, drain briefly, and then store flat on a baking sheet or platters, separating the sheets with plastic wrap.
  7. Preheat the oven to 350°F.
  8. Lay the sheets of cooked pasta on a flat surface and spread a 1/4-inch thick layer of pumpkin filling over the entire surface. Roll the pasta sheets up on the long side to form a log. Cool the rolls of pasta for few hours in the refrigerator to let the filling firm up and then cut the logs into 1-inch-thick pieces. Place the roll slices in a buttered baking dish.
  9. Mix the 6 tablespoons Parmigiano with the sugar and cinnamon. Drizzle just enough cream to cover the bottom of the dish then sprinkle the Parmigiano-sugar mixture all over the top. Pour the melted butter over the slices. Bake until the top of the pasta has a golden color, 15 to 20 minutes. Serve from the baking dish.

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