Ribbons of fresh handkerchief pasta with roasted pumpkin, ricotta, lemon and thyme


Serves 4


300 grams 00 flour
3 eggs
700 grams pumpkin, skin removed and cut into thin slices
5 cloves of garlic
olive oil, plus extra to serve
1 tablespoon fresh thyme, plus extra to serve
150 grams ricotta cheese
zest of ½ lemon, finely grated
50 grams pine nuts, roasted
parmesan, finely grated
cracked pepper
sea salt


Place the flour in a large bowl. Create a well in the middle and crack the eggs into the centre of the well. Whisk the eggs until well combined, using your hands, gradually incorporate the eggs and flour.

Once the mixture begins to resemble a dough, place on a clean bench top and knead until dough is smooth. Wrap in baking paper and refrigerate for at least 30 minutes. Heat oven to 180ºC and line a baking tray. 

Cut the skin off your pumpkin, de-seed and cut into 3mm thick slices. Place the pumpkin, cloves of garlic (in their skins) and fresh thyme on your prepared baking tray. Drizzle with olive oil and season with a little salt and pepper. Bake for 20 – 25 minutes until soft and golden, keep an eye on them, they can dry out and burn easily. Remove the ricotta from the fridge and let it warm to room temperature.

Place the dough onto a floured bench top and roll out until 1cm thick. Cut into three even pieces and feed into your pasta machine. Roll pasta until around 1mm thick. 

Once the pumpkin and garlic cloves have cooked, remove from oven. Squeeze the roasted garlic flesh into a bowl, add the ricotta, a little salt and pepper and mix well. 

Bring a large pot of salted water to the boil and cook pasta until al dente, this will only take 2 – 3 minutes. 

Serve fresh pasta with roasted pumpkin and blobs of the garlic ricotta. Drizzle over some good quality olive oil and top with lemon zest, roasted pine nuts, fresh thyme leaves, parmesan, salt and cracked pepper.