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Monday, October 1

Pumpkin alfredo with ricotta-stuffed manicotti

Pasta, manicotti
7 ounces
Oil, olive
1 teaspoon
1 cup
Mozzarella, shredded
¼ cup
Egg, lightly beaten
1 large
Basil, minced
3 leaves
Sage, minced
3 leaves +
3 leaves
Garlic, minced
1 clove +
2 cloves
¼ teaspoon +
Pepper, red, crushed
Butter, unsalted
2 tablespoons
Shallot, minced
Pumpkin puree
¾ cup
Crème fraîche
2 tablespoons
¼ cup +
Nutmeg, freshly ground
Pepper, freshly ground
  1. Preheat the oven to 375°F. 
  2. Bring a large pot of salted water to a boil. 
  3. Add the pasta, and cook until al dente, about 8 minutes. 
  4. Reserve about 1 cup of pasta water; set aside. 
  5. Drain the pasta, and toss with oil; set aside. 
  6. In a small bowl, whisk together the ricotta, mozzarella, egg, basil, 3 sage leaves, garlic, salt, and red pepper. 
  7. In a medium saucepan over medium heat, melt the butter, stirring constantly, until it begins to foam and brown speckles begin to appear. 
  8. Keep stirring until the foam subsides, and the color turns to a medium brown. 
  9. Add the shallots and 2 garlic cloves, and turn down the heat to medium-low. 
  10. Cook until the shallots have softened, about 1 minute. 
  11. Stir in the pumpkin, 3 sage leaves, crème fraîche, parmesan, and ½-to-¾ cup of the reserved pasta water. 
  12. Stuff each manicotti with spoonfuls of the ricotta mixture, and arrange in a 13-inch-by-9-inch casserole dish. 
  13. Pour the sauce around and over the pasta, and cover with a sheet of foil. 
  14. Bake for 15, remove the foil and sprinkle with more parmesan, then bake for 5 minutes more.

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