rolling pin

Ingredients for 6 servings:

• 600 g flour
• 6 eggs
• ½ pumpkin(s) (butternut)
• ½ chili pepper(s), dried
• salt and pepper
• 1 handful of marjoram or oregano, fresh
• 2 garlic cloves
• 800 g spinach, fresh
• some nutmeg
• 250 g butter
• 150 g ricotta
• 50 g Parmesan
• 20 leaves of sage, fresh
• e.g. olive oil
• n. B. Parmesan for serving
• lots of salt water

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

filled with spinach, pumpkin and ricotta

First, make the pasta dough. Knead 600g of flour and 6 eggs. Place the dough in the refrigerator for half an hour, then roll it out to the size of a kitchen towel (about the thickness of a beer mat). Clean the pumpkin (deseed and remove the fibrous core), cut it into larger pieces, and rub it thinly with olive oil. Crush the chili pepper in a mortar and pestle with plenty of salt and pepper, then sprinkle the pumpkin pieces with it. Place the chili peppers in a dish and bake for 30 minutes in a preheated oven at 220°C. Cover the pumpkin with moistened parchment paper. After 30 minutes, remove the paper and bake for another 15-20 minutes. Meanwhile, heat a little olive oil, sliced ​​garlic, marjoram or oregano until well heated. Add the fresh spinach, and mix in a little butter (about 2 tablespoons), and nutmeg. Continue cooking the spinach, stirring, until the liquid has evaporated. Season well with salt and pepper. Place an old kitchen towel horizontally on the table and place the pasta dough on it. Arrange the pumpkin in a single row along the bottom long edge. Spread the spinach over the rest of the dough (leaving a 5 cm border at the top). Spread the ricotta over the spinach and sprinkle with Parmesan cheese. Brush the top free edge of the dough with water and then roll it up from the bottom long edge (like a Swiss roll). Wrap the finished roll in the kitchen towel and tie the ends with kitchen string. Fill a large pot or roasting pan with salted water and bring to a boil. Then place the pasta roll in it and weigh it down with a plate (for example) to keep it covered. Cover and let it simmer for 25 minutes. Meanwhile, clarify the butter, which you will need for serving. To do this, melt the remaining butter in a bowl at 80°C (176°F) (approx. 10-15 minutes). Then, remove any white flakes from the surface and transfer to a clean container. Heat about 3 tablespoons of the clarified butter in a saucepan. Then add the sage leaves for about 30 seconds (they should sizzle) until they are nice and crispy. Finally, remove the pasta roll from the roasting pan, remove the cloth and string, and cut into slices (about 2-3 slices per person). Top with a few sage leaves, drizzle with a little sage butter, and finally sprinkle with grated Parmesan cheese.