Description
Luxurious Italian-inspired pasta sheets filled with creamy ricotta and mozzarella, rolled up, and baked in a rich pumpkin sauce. This cozy fall dish is perfect for holiday dinners, intimate gatherings, or a comforting weeknight meal.
Ingredients
Scale
Ricotta Filling
- 3 cups part-skim ricotta cheese
- 1 cup shredded mozzarella
- 3 tablespoons chopped fresh sage
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Pumpkin Sauce
- ¼ cup olive oil
- 2 cloves garlic, minced
- 29 oz pumpkin puree
- 1 cup half-and-half
- 2 teaspoons apple cider vinegar
- ½ teaspoon nutmeg
- 2 teaspoons kosher salt
Pasta
- Fresh pasta sheets (homemade or store-bought)
- ½ cup pasta cooking water (reserved)
Optional Garnish
- Extra olive oil
- Fried sage leaves
Instructions
- Prepare Ricotta Filling: Mix ricotta, mozzarella, sage, salt, and pepper until combined.
- Make Pumpkin Sauce: In a large skillet, heat olive oil over medium. Sauté garlic until fragrant. Stir in pumpkin puree, half-and-half, apple cider vinegar, nutmeg, and salt. Simmer until creamy.
- Cook Pasta: Boil pasta sheets 2–3 minutes until al dente. Drain and lay flat.
- Assemble Roll-Ups: Spread ricotta mixture evenly over each sheet, leaving a small border. Roll up and place seam-side down in a greased baking dish.
- Bake: Spoon pumpkin sauce over roll-ups. Bake at 375°F (190°C) for 20–25 minutes.
- Garnish: Fry sage leaves in olive oil until crisp. Top baked roll-ups with fried sage and a drizzle of olive oil before serving.
Notes
- Avoid overstuffing pasta to keep rolling easy.
- Enhance flavor with herbs like thyme or rosemary, or sprinkle Parmesan on top.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for longer.
- Reheat in the oven with a splash of half-and-half to maintain creaminess.
- Substitute gluten-free pasta or vegan cheeses if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish / Pasta
- Method: Baking
- Cuisine: Italian-Inspired / American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~420
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 60mg