 Ingredients
for 4 persons:
For the pasta: 360 g flour, 2 eggs, a small glass of milk.
For the filling: 500 g pumpkin, 400 g frozen spinach,
150g grated Grana Padano, 300 g ricotta, 100 g
butter, a few leaves of sage, nutmeg, salt.
• Mix the flour with the eggs, the milk and a pinch
of salt. Knead till you obtain a smooth dough.
• Bake the pumpkin in the oven for 20 minutes at 180°C,
then fry in lightly in a little butter, with 4 tbsp. of Grana Padano
and a pinch of salt.
• Lightly fry the spinach in a little butter, with 4 tbsp.
of Grana Padano, a little nutmeg and the ricotta. Mix well.
• Roll out the pasta dough and lay the pumpkin mixture along
one-edge, then flap the pasta over it to form a tube.-Lay the mixture
of spinach and ricotta on the remaining surface of the dough.
• Roll up the pasta and wrap it in a cloth. Cook in
boiling salted water for one hour. Slice the roll and serve
it scattered with the remaining Grana Padano and
melted butter.
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Consorzio per la tutela del Formaggio Grana Padano
