Autumn pasta with buffalo ricotta, pumpkin and dried cherry tomatoes

An enveloping and genuine autumnal pasta, capable of bringing all the colors and scents of this season to the table: the warmth of the pumpkin, the authentic creaminess of the Casabufala buffalo ricotta and the savory touch of the dried tomatoes that balance every bite.

A simple dish, but one that knows how to leave its mark: a few carefully chosen ingredients, delicately processed, to give life to a velvety cream capable of enveloping any type of pasta and telling the story of autumn in a Mediterranean key.

Ingredients (for 4 people)

• Fusilli or casarecce (but you can choose the shape you prefer)
  

• 300 g of pumpkin (preferably a sweet variety, such as Delica)
  

• 200 g of Casabufala buffalo ricotta
  

• 50–70 g of semi-dried Casabufala red datterini tomatoes
  

• 1 clove of garlic
  

• Extra virgin olive oil to taste
  

• Salt and pepper to taste
  

1. A pinch of nutmeg (optional)
   

• A few fresh basil leaves (optional)

Optional:

• For a spicy and fragrant touch, add a pinch of nutmeg to the pumpkin cream.

• If you want to give a fresh and colorful note to the dish, complete with a few basil leaves when serving.

Procedure:

1. Prepare the pumpkin: start by removing the peel, seeds and internal filaments, then cut it into regular cubes of about 2–3 cm. Bring a pan of salted water to the boil and boil the pumpkin for 10–15 minutes, until it is soft and easily mashed with a fork. Drain it and set aside a ladle of its cooking water.
2. Create the pumpkin cream: in a large pan, heat a drizzle of extra virgin olive oil together with a clove of garlic. Leave to flavor for a few minutes, then add the cooked pumpkin. Sauté for 2–3 minutes and transfer everything into the bowl of a mixer. Blend until you obtain a smooth and velvety cream, adding, if necessary, a little of the cooking water to adjust the consistency. Season with salt and pepper.
   
3. Prepare the dried cherry tomatoes: open the jar of semi-dried Casabufala red datterini tomatoes and drain them. Then cut them into thin strips and keep them aside: they will give the dish the right balance between sweetness and flavour.
4. Cook the pasta: in plenty of salted water, boil the chosen pasta (penne, fusilli or casarecce) until al dente. Drain it, keeping a little of the cooking water, and transfer it to the pan with the pumpkin cream.
5. Cream the Casabufala buffalo ricotta: add the buffalo ricotta and mix over low heat until you obtain a soft and enveloping cream. If necessary, add a few tablespoons of cooking water to make everything even creamier. Add the dried tomatoes and mix gently.
   
6. Plate and serve: create the portions and complete with a drizzle of raw extra virgin olive oil.

Ready to amaze your guests with this autumn recipe?

In our shop you will find all the ingredients (even the ready-made and very fresh pumpkin cream).