The first official pumpkin recipe of the season is upon us!
TIP
If you’re using fresh pumpkin, which is what I did, you have to cook out the extra water. Just add the purée to a pot and cook it until you see there is no more water coming out. Water has no flavor, so cook it out and make room for some better ingredients.
FILLING
• 1 pound pumpkin, blanched, puréed and reduced
• 8 oz pulled and diced chicken. I used a rotisserie chicken
• tablespoon of rosemary, finely chopped
• tablespoon of Italian parsley, finely chopped
• 1 egg
• half cup grated parmesan
• s & p
PASTA DOUGH
hand mixed. then let it rest for 30 minutes.
• 1.5 c flour
• 2 eggs
• 1 egg yolk
• 3 T olive oil
• 2 T water
• salt
ASSEMBLING
Roll out the pasta into thin even sheets. I use one egg yolk and a tsp of water to brush the pasta and seal the edges. Place your filling on one sheet, egg wash, then add another sheet over and seal with a cutter or a dough ring.
Kitchen & Cook 