Casoncello with Ricotta
- 90 of unbleached all purpose flour
- 80 g of fine semolina flour
- 80 of pumpkin
- 1 egg
- 1 egg yolk
- 7 g of extra virgin olive oil
- 1 g of natural food coloring, yellow
- 500 g of ewe’s milk ricotta
- 1 egg
- 1 lemon
- Clove and cinnamon to taste
- 600 g of cherry tomatoes
- 100 g of extra virgin olive oil
- 40 g of celery
- 40 g of carrots
- 80 g of onion
- 10 g basil leaves
- Salt and pepper to taste
Mix the three types of flour. Arrange in a mound and make a well. Add the eggs and salt. Knead until you obtain a smooth and elastic dough. Roll it into a ball and wrap it in plastic food wrap. Set aside in a cool place, 30 minutes.
Bake the pumpkin and pass the pulp through a sieve to obtain a puree. Combine the two types of flour and arrange in a mound. Make a well and add the pumpkin puree, olive oil, salt, natural food colouring and the eggs. Knead to obtain an elastic and smooth dough. Wrap the dough in plastic food film and set aside in a cool place, 30 minutes
Pass the ricotta through a sieve. Add the egg and the grated lemon zest. Season with ground clove and cinnamon. Mix well all ingredients. Roll out the two types of dough to 1 mm. thick. Cut into rounds
of 10 cm. in diameter. Spoon some ricotta filling over half of the rounds. Cover with the second type of pasta rounds. Pay attention to alternate the two types of pastas. Press to seal the borders. Keep on the side in a cool place.
In a saucepan, heat the oil and brown the celery, the carrots and the finely chopped onion. Add the peeled and seeded cherry tomatoes. Cook over low heat, 10 minutes approximately. Season with salt and pepper. Put it through a food processor and add basil leaves.
Cook the casoncelli in a large pot of salted boiling water. Remove them with a slotted spoon or a skimmer. Quickly pat them dry on a kitchen towel and transfer them on a hot dish. Serve with tomato sauce and garnish with basil leaves.