Roast Pumpkin & Ricotta Pipette

Sweet and savoury this pasta will impress the whole family with it’s nutritious, yet delicious dish.

Roast Pumpkin & Ricotta Pipette

Serves 6 people as a main meal




1 Packet Pasta Belly Pipette

1 tsp. Salt

800g Butternut pumpkin cut into cubes

1 tsp. Brown sugar

1 tsp. Salt & Cracker Pepper

1 tsp. Cumin

2 cloves of crushed garlic

1 tbs. EVOO (why not try Monte Rosso)

1 tbsp. Chopped sage

250g Ricotta

1 egg yolk

Juice of ½ a lemon

1 cup of rocket

2 tbsp. of parmesan cheese




To get things started place a large pot of water onto your stove top with a teaspoon of salt and bring to a rolling boil & preheat your oven to 180 degrees.


In a large bowl toss your skinless pumpkin pieces in brown sugar, salt, pepper, cumin & crushed garlic. Tip into a roasting tray and add to the oven for 25 minutes.


Whilst your water is boiling & pumpkin roasting, whip your sage, ricotta, egg yolk & lemon in a bowl till combined.


Once the waters boiled add your Pasta Belly Pipette and cook for 8 minutes. Just before straining take ¼ cup of the starchy water and add to your ricotta mix whipping to create an emulsion. Drain off the pasta and tip your ricotta mixer over the top, by this time the pumpkin should be soft but not mushy, so scoop into the mix and then toss through the rocket. Divide into 6 bowls and top with a sprinkle of parmesan cheese & you’re ready to serve! Enjoy!