Pumpkin pasta parcels with meat sauce

Type of recipe: First courses

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Preparation method:

For the filling: clean the pumpkin, cut into pieces and cook in the oven. Once cooked, sieve the pumpkin and add the grated Parmesan cheese, nutmeg and a pinch of salt.

For the pasta: place the flour on a chopping board and form a well in the centre. Break the eggs into the well and mix in to form a smooth dough. Roll out and cut into squares measuring approx. 6-7 cm on each side. Using a spoon, place a little filling at the centre of each square. Fold the pasta over and close the edges by pressing down with your fingertips.

For the meat sauce: fry the pancetta, butter and chopped vegetables quickly in a frying pan. Add the minced meats and mix. Fry lightly then add the wine, salt and pepper. When the wine has evaporated, add the puréed tomato and a glass of water. Cover and continue to cook over a low heat for at least 3 hours.

Cook the pasta parcels in plenty of salted water, drain and serve with the meat sauce.

Preparation method:

For the filling: clean the pumpkin, cut into pieces and cook in the oven. Once cooked, sieve the pumpkin and add the grated Parmesan cheese, nutmeg and a pinch of salt.

For the pasta: place the flour on a chopping board and form a well in the centre. Break the eggs into the well and mix in to form a smooth dough. Roll out and cut into squares measuring approx. 6-7 cm on each side. Using a spoon, place a little filling at the centre of each square. Fold the pasta over and close the edges by pressing down with your fingertips.

For the meat sauce: fry the pancetta, butter and chopped vegetables quickly in a frying pan. Add the minced meats and mix. Fry lightly then add the wine, salt and pepper. When the wine has evaporated, add the puréed tomato and a glass of water. Cover and continue to cook over a low heat for at least 3 hours.

Cook the pasta parcels in plenty of salted water, drain and serve with the meat sauce.