Pumpkin fusilli, lemon and sheep ricotta

ingredients for 4 people

  • 200 g Legù fusilli
  • 800 g pumpkin
  • 250 g sheep ricotta
  • 1 shallot
  • 4 tablespoons of extra-virgin olive oil
  • rosemary to taste
  • rind of half a lemon
  • salt and pepper to taste
  • method

    Cut the pumpkin into pieces and season with shallot, salt, pepper and a few sprigs of rosemary.

    Cook in the oven at 190°C for 15’. Once cooked and cooled, mix ¾ with 2 tablespoons of oil and dice the rest for the final garnish.

    In a separate bowl, season the ricotta with a tablespoon of oil and chopped rosemary, then mix until it is creamy and uniform.

    Cook the Legù fusilli in plenty of boiling water for 3 minutes, drain well and add a tablespoon of oil.

    Serve hot: arrange on the plate, above the pumpkin cream and complement with a few teaspoons of ricotta, diced pumpkin, lemon peel and grated black pepper to taste.