Linguini with Roasted Butternut Squash and Ricotta Sauce

And here’s something I don’t usually make here at home … I don’t know why! Pasta is my favorite food, but I think it’s because of the convenience of dry pasta I use it more often. I think  fresh pasta has a different texture and taste and is much more versatile.

When I made this recipe, I wanted to dedicate more time to the pasta itself, and make a simple sauce. The sauce come out delicious, and even got my husband thinking it had meat, when in reality it was 100% made of vegetables and cheese.


Fresh pasta is not hard to make, it’ll need some affection and undoubtedly becomes easier with experience. The ratio is always similar: 100g of flour per 1 egg. There are richer versions that are made with more egg yolks but I usually use the traditional version. The key is to knead the dough just enough to activate the gluten, and then let it stand for some time.
Do you need a machine to extend the mass? Of course not. They’re not expensive, but you can seamlessly use a roll dough to get the same result.
After getting some confidence remains appealing to creativity and start introducing new ingredients into the pasta: vegetables, herbs or spices.
You can replace the fresh pasta with dry one, on this recipe.

TIME: 60 min


for the pasta:
200g Flour
2 whole eggs

for the sauce:
1 onion
3 cloves of garlic
Salt and pepper
1 Bunch of Thyme
1 tbs of Olive Oil
1/2 Red Bell Pepper
Half pumpkin (I used butternut squash)
1 Chilli
125g Ricotta Cheese

Leaves of basil

Start by making the pasta.
Weigh the flour and put it in a pile on a suitable surface for kneading: stone or wood preferably.
Make a well in the center and place the eggs in this hole. With the aid of a fork, and circular movements, start incorporating the egg and flour. When you get a texture of wet sand, begin kneading by hand.
Knead until the dough begins to feel that’s acquiring some elasticity. Form a ball and wrap it in cling film. Let it stand in he refrigerator at least 1 hour.
After this time period, extend the mass, just enough to fit in the machine
Pass it on slit 1 until nicely uniform and soft.
Then move to the slit 4. Cut it with the help of the accessory.

For the sauce, nothing could be simpler.
Preheat oven to 180 °C.
Peel the onion, garlic and pumpkin. Clean the red pepper. Cut the vegetables into small pieces and place on a baking sheet.
Drizzle them with a little olive oil, season with salt and pepper and add the thyme leaves.
Add the chopped chilli.
Bake for 25 minutes. Remove and let cool slightly.
Place the contents of the baking sheet into a food processor, add the ricotta cheese and mash. I like to leave some texture, but you can grind the sauce completely.
Rectify seasoning if necessary.

Cook thepasta on boiling water for 2 minutes, drain it and wrap it in the sauce.
Sprinkle with grated parmesan cheese and basil leaves and serve immediately.