Pumpkin Ricotta Rotolo with Mustard Butter
Australian Gourmet Traveller recipe for pumpkin and ricotta rotolo with mustard and pumpkin seed butter.
Ingredients
- 1 butternut pumpkin (about 900gm), cut into 2cm pieces
- 30 ml olive oil
- 500 gm ricotta
- 1 egg
- 40 gm (½ cup) finely grated parmesan, plus extra for serving
- To taste: finely grated nutmeg
- Pasta dough
- 150 gm (1 cup) plain flour, plus extra for dusting
- Mustard and pumpkin seed butter
- 175 gm unsalted butter, coarsely chopped
- 20 gm pumpkin seeds
- 10 gm black mustard seeds
- 1 garlic clove, finely chopped
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