Ricotta Roll-Ups in Creamy Pumpkin Sauce + Basic home-made pasta dough

Ingredients

• 3 cups part-skim ricotta cheese (from 2 [16 oz.] containers)

• 3 tablespoons finely chopped fresh sage, plus whole leaves for serving

• 4 ounces shredded, low-moisture mozzarella cheese (1 cup), divided

• 2 ¾ teaspoons kosher salt, divided, plus more for water

• ¼ teaspoon freshly ground black pepper

• ¼ cup olive oil, divided

• 2 cloves garlic, finely chopped

• 1 29-oz. can pumpkin puree

• 1 cup half-and-half

• 2 teaspoon apple cider vinegar

• .50 teaspoon freshly grated nutmeg

• 1 recipe fresh pasta sheets

Directions

1. Stir ricotta, chopped sage, ½ cup mozzarella, ¾ teaspoon salt, and pepper in a bowl until well combined.

2. Heat 2 tablespoons oil in a large sauce-pan over medium. Add garlic; cook, stirring constantly, until lightly golden, about 1 minute. Add pumpkin; cook, stirring constantly, until combined, about 1 minute. Whisk in half-and-half, ¼ cup at a time, until smooth, about 2 minutes. Stir in vinegar, nutmeg, and remaining 2 teaspoons salt. Remove from heat.

3. Bring a large pot of generously salted water to a boil. Set a wire rack inside a large, rimmed baking sheet. Add half the pasta sheets to boiling water. Cook, gently stirring often, until just tender and floating, about 2 minutes. (Pasta rolled and cut by hand will take 2 to 3 minutes.)

4. Carefully remove pasta with a slotted spoon and tongs and transfer to rack on baking sheet; arrange in an even layer as much as possible (it’s OK if sheets crease and slightly overlap). Repeat with remaining pasta sheets. Reserve ½ cup cooking water.

5. Place pumpkin sauce over low heat and gradually whisk in reserved cooking water in 2 batches until smooth. Pour 3 cups sauce into a 9-by-2-inch round cake pan or 2½-quart baking dish. Keep remaining sauce warm over low, stirring occasionally, until ready to use.

6. Preheat oven to 450 F. Working with 1 cooked pasta sheet at a time (gently unfolding if creased), place on a clean work surface, short side facing you. Spread about ⅓ cup ricotta filling over bottom third of sheet and roll into a loose cylinder. Cut crosswise into 3 even pieces. Nestle pieces, cut side up, in sauce in pan, starting from outside edge and working inward to fill pan. Repeat with remaining pasta sheets and ricotta filling. Spoon remaining sauce on top and between crevices. Top with remaining ½ cup mozzarella.

7. Bake until cheese is melted and browned in spots, 15 to 20 minutes. Let cool for 10 minutes. Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium. Add whole sage leaves; fry, stirring often, until leaves curl and turn bright green, about 1 minute. Transfer to a paper towel with a slotted spoon. Top ricotta roll-ups with fried sage leaves. 

    

    

   Basic Homemade Pasta Dough Recipe

   Ingredients

8. 2 ¼ cups all-purpose flour, plus more for dusting

9. 3 large eggs

Directions

1. Place flour in a large bowl and create a well. Add eggs and 1½ teaspoons water to well; beat eggs with a fork. Slowly incorporate flour into egg mixture. Once about half the flour is incorporated and shaggy pieces of dough begin to form, use your hands to bring dough together into a ball.

2. Transfer to a work surface, along with any remaining flour in bowl. Knead, pressing any loose flour into dough, until smooth and elastic, 8 to 10 minutes. Wrap tightly in plastic wrap. Let rest at room temperature for at least 30 minutes and up to 2 hours, or refrigerate for up to 1 day. (If refrigerating, let dough come to room temperature before rolling, about 1 hour.) Roll and cut into desired shapes.

To Roll and Cut with a Pasta Machine

Lightly dust a baking sheet with flour. Unwrap dough and cut into 4 pieces. Place 1 piece on a work surface; rewrap remaining pieces. Flatten dough into a rectangle to fit machine. Starting with widest setting, pass dough through machine 3 times; lightly dust with flour after each pass to prevent sticking. Reduce roller width 1 notch and repeat, dusting with flour as needed. Continue reducing roller width 1 notch at a time, feeding sheet through each setting 2 times, until sheet is slightly thinner than 1/16 inch thick and you can see the outline of your hand through it. (It is unlikely to make it through all settings.) Lightly dust sheet with flour. Transfer to baking sheet and loosely cover. Repeat with remaining dough, overlapping sheets on baking sheet.

For Ricotta Roll-Ups

Lightly dust a baking sheet with flour. Working with 1 sheet at a time, cut each sheet crosswise into 3 smaller sheets (8 to 9 inches long). Lightly dust with flour. Transfer to baking sheet and cover. Repeat with remaining sheets, stacking as needed on baking sheet. (You should have 12 sheets.)

For Fettuccine

Lightly dust a baking sheet with flour. Hook fettuccine cutter attachment to machine. Working with 1 sheet at a time, pass through cutters. Lightly dust with flour and gently toss to separate strands. Trim stringy ends. Transfer to baking sheet, grouping into 2 nests, or loose piles; cover. Repeat with remaining sheets. (You should have 8 nests.)

To Roll and Cut Dough by Hand

Unwrap dough and cut in half. Place 1 piece on a work surface; rewrap remaining piece. Flatten dough into an oval with the heel of your hand. Roll dough with a rolling pin, starting in the center and working outward, turning 90 degrees clockwise every few rolls. Continue until a large, very thin oval sheet forms (about 1/16 inch thick) and you can see the outline of your hand through it.

For Ricotta Roll-Ups

Lightly dust a baking sheet with flour. Cut pasta sheet into 5 smaller sheets (about 7 by 5 inches each); discard scraps. Lightly dust with flour. Transfer to baking sheet and cover. Repeat with remaining dough, stacking sheets as needed on baking sheet. (You should have 10 sheets.).

For Fettuccine

Lightly dust a baking sheet and pasta sheet with flour. Loosely roll pasta sheet into a long, flat log about 2 inches wide. Cut crosswise into ¼-inch slices with a sharp knife. Loosen into strands. Lightly dust with flour and toss to separate strands. Trim stringy ends. Transfer to baking sheet, grouping into 4 nests, or loose piles; cover. Repeat with remaining dough. (You should have 8 nests.)

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