Pappardelle Pasta with Squash, Ricotta & Sage
Pappardelle Pasta with Squash, Ricotta & Sage
Try this quick and easy recipe from Kitchen Treats with Anna Olson.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 30 millilitres (2 tablespoon) Extra virgin Olive oil
  • 40 grams (¼ cup) diced Onion or Shallot
  • 300 grams (1½ cups) small dice Butternut squash
  • 1 clove Garlic, minced
  • 10 millilitres (2 teaspoons) finely chopped fresh Sage
  • ½ Lemon, juiced
  • 10 millilitres (2 teaspoons) Sambal (Chilli paste)
  • 125 millilitres (½ cup) Water
  • 30 grams (12 oz) Pappardelle pasta or Fresh lasagna sheets cut into 2.5 cm (1-inch) strips
  • 75 grams (⅔ cup) Ricotta cheese
  • 30 grams (2 tablespoon) cold unsalted Butter
  • Salt & Pepper
  1. In a large sauté pan over medium-high heat, sauté the onion for 4 minutes to soften (not brown), then add squash. Add garlic, sage, lemon juice, Sambal and water and cook for about 6 minutes, until squash is tender
  2. Meanwhile, cook pappardelle pasta in boiling salted water until just tender. Drain and toss in a touch of butter, salt and pepper and keep warm
  3. To finish pasta sauce, reduce heat to medium-low and stir in butter. Season to taste and toss with pasta. Serve with a dollop of ricotta cheese on top

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