Baked Pappardelle with Pumpkin, Sesame, and Salted Ricotta

Here is the recipe for baked pappardelle with pumpkin, sesame, and salted ricotta – a combination that celebrates autumn flavors with a touch of originality.

Ingredients

• 300 g dried or fresh pappardelle
• 800 g pumpkin (already cleaned and cut into cubes)
• 2 tablespoons sesame seeds
• 2 garlic cloves
• 4 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 200 g salted ricotta to grate
• A handful of fresh thyme (or 1 teaspoon dried thyme)

Preparation

1. Preheat the oven to 200 °C.
2. Arrange the pumpkin cubes in a baking dish, along with the peeled whole garlic cloves. Season with thyme, salt, pepper, and a drizzle of extra virgin olive oil and mix well.
3. Bake the pumpkin and let it cook for about 30 minutes or until soft and lightly caramelized.
4. Meanwhile, toast the sesame seeds in a dry skillet until golden and set aside.
5. Bring a pot of salted water to a boil and cook the pappardelle according to the package instructions for an al dente texture.
6. When the pumpkin is ready, remove the garlic cloves and mash them with a fork. Mix the mashed garlic with the pumpkin.
7. Drain the pappardelle and reserve a cup of the cooking water.
8. Combine the pappardelle with the pumpkin in the baking dish, adding a little cooking water to emulsify if needed.
9. Sprinkle the dish with the toasted sesame seeds and grated salted ricotta before serving.

You can add a touch of color and freshness with some chopped parsley or a few basil leaves if available. Sharing this dish with a full-bodied white wine or a light red could nicely complete the meal.

Trivia

Pappardelle are a pasta shape particularly loved in central Italy, especially in Tuscany, and are traditionally paired with hearty meat sauces. The baked version with pumpkin and sesame is a creative reinterpretation that plays with textures and sweet and savory flavors. Salted ricotta, typical of southern Italy, adds a pleasant contrast in taste.