recipes
Lumachoni stuffed with roasted pumpkin, ricotta, Amaretti biscuits and spicy tomato sauce
Serves:
Ingredients
- 1 packet Lumachoni pasta (Shells)
- 400g pumpkin
- 2 cloves garlic
- Grated nutmeg, cumin, paprika and cinnamon
- 1 tub ricotta cheese (Galbani)
- Grated Parmesan cheese (Galbani)
- Chopped parsley and sage leaves
- Fresh seasoning
- Olive oil (Borges classic)
- Amaretti biscuits
- 1 sliced red onion
- 1 chopped fresh red chilli
- 1 can cherry tomatoes (mutti)
- 1 tub fresh cream (Benna)
Method
Peel and chop the pumpkin and place on a baking tray. Drizzle lightly with the olive oil, season well and sprinkle with the spices. Crush the garlic slightly and add to the pumpkin tray. Roast for approximately 20 minutes until soft. Transfer to a mixing bowl and crush with a fork. Beat in the ricotta, add enough cheese, herbs and a few crushed Amaretti biscuits. Cook the pasta, drain and refresh under cold running water to stop cooking. Fill the shells with the pumpkin filling. Prepare the sauce, cook the onions in a few spoons of olive oil until soft. Add the chilli and stir in the sauce; cook for a few minutes Spoon the sauce into a baking dish and put the pasta shell on top. Drizzle with the cream and sprinkle with more cheese and crushed Amaretti. Bake in a warm oven until golden brown.
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