Name: Roasted Pumpkin Pasta Roll-Ups with Burrata, Crispy Sage, Candied Pecans & Hot Honey
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 cups pumpkin purée (480 g); 1 cup ricotta cheese (250 g); 1/2 cup grated Parmesan cheese (50 g); 1 large egg (50 g); 2 tbsp heavy cream (30 ml); 1 tsp garlic powder (3 g); 1/2 tsp ground nutmeg (1 g); 1/2 tsp dried sage (1 g); 1/2 tsp salt (3 g); 1/4 tsp black pepper (0.5 g); 12 lasagna noodles (240 g); 2 cups marinara sauce (480 g); 1 cup shredded mozzarella cheese (100 g); 20 fresh sage leaves (15 g); 2 tbsp olive oil (30 ml); Pinch of salt; 3/4 cup pecan halves, roughly chopped (85 g); 2 tbsp maple syrup (40 g); 1 tbsp unsalted butter (14 g); 1/4 tsp ground cinnamon (0.5 g); Pinch of salt; 8 oz burrata cheese (225 g); 2 tbsp hot honey (40 g); 2 tbsp grated Parmesan cheese (12 g); Freshly cracked black pepper, to taste

Description

Cosy pumpkin pasta roll-ups filled with creamy pumpkin and ricotta, layered with marinara and mozzarella, then finished with soft burrata, crispy sage, candied pecans, Parmesan, and hot honey for a delicious combination of sweet, savoury, creamy, crisp, and gently spicy flavours.

Ingredients

For the Pumpkin Filling:

2 cups pumpkin purée (480 g)

1 cup ricotta cheese (250 g)

1/2 cup grated Parmesan cheese (50 g)

1 large egg (50 g)

2 tbsp heavy cream (30 ml)

1 tsp garlic powder (3 g)

1/2 tsp ground nutmeg (1 g)

1/2 tsp dried sage (1 g)

1/2 tsp salt (3 g)

1/4 tsp black pepper (0.5 g)

For the Pasta Roll-Ups:

12 lasagna noodles (240 g)

2 cups marinara sauce (480 g)

1 cup shredded mozzarella cheese (100 g)

For the Crispy Sage:

20 fresh sage leaves (15 g)

2 tbsp olive oil (30 ml)

Pinch of salt

For the Candied Pecans:

3/4 cup pecan halves, roughly chopped (85 g)

2 tbsp maple syrup (40 g)

1 tbsp unsalted butter (14 g)

1/4 tsp ground cinnamon (0.5 g)

Pinch of salt

For the Topping:

8 oz burrata cheese (225 g)

2 tbsp hot honey (40 g)

2 tbsp grated Parmesan cheese (12 g)

Freshly cracked black pepper, to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Spread about 1 cup of marinara sauce evenly over the bottom of the dish.

2. Cook the lasagna noodles according to the package directions until just tender. Drain carefully and lay the noodles flat on a lightly oiled baking sheet or parchment paper so they do not stick together.

3. In a large bowl, combine the pumpkin purée, ricotta cheese, Parmesan, egg, heavy cream, garlic powder, ground nutmeg, dried sage, salt, and black pepper. Stir until smooth and evenly combined.

4. Spread approximately 3 tablespoons of the pumpkin mixture evenly over each lasagna noodle, leaving a small border around the edges. Sprinkle a little mozzarella over the filling, then carefully roll each noodle into a spiral.

5. Arrange the pasta roll-ups seam-side down in the prepared baking dish. Spoon the remaining marinara sauce around and between the rolls, then sprinkle the remaining mozzarella and Parmesan over the top.

6. Loosely cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted and the edges are lightly golden.

7. While the pasta bakes, heat the olive oil in a skillet over medium heat. Add the fresh sage leaves and fry for 1–2 minutes per side, until crisp. Transfer the sage to a paper towel and season lightly with salt.

8. Melt the butter in a small skillet over medium heat. Add the chopped pecans, maple syrup, cinnamon, and salt. Cook for 3–5 minutes, stirring frequently, until the pecans are glossy and lightly caramelised. Transfer them to parchment paper and allow them to cool until crisp.

9. Remove the pasta roll-ups from the oven and let them rest for 5 minutes. Tear the burrata into pieces and arrange it over the warm pasta so the heat softens the cheese.

10. Scatter the crispy sage and candied pecans over the burrata. Drizzle with hot honey and finish with freshly cracked black pepper and a little extra Parmesan. Serve warm.

Notes

Keep the lasagna noodles just tender because they will continue cooking in the oven. Leave a small border around each noodle when spreading the pumpkin filling to make rolling easier and help prevent the filling from spilling out. Cover the dish with foil during the first part of baking to help keep the pasta moist while the filling warms through. Watch the sage closely while frying because the leaves can crisp quickly. Allow the candied pecans to cool completely on parchment so they have time to firm up before serving. Add the burrata after baking to keep it soft and creamy rather than fully baked. Drizzle the hot honey over the pasta at the end to keep its sweet and gently spicy flavour fresh. Plain canned pumpkin purée can be used. Do not use pumpkin pie filling. The pasta roll-ups can be assembled ahead of time and kept covered until ready to bake. Prepare the crispy sage and candied pecans separately and add them after baking for the best texture. Fresh mozzarella can be used instead of burrata if needed. Serve with a simple green salad or lightly dressed vegetables for a fresh contrast to the rich pasta.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Italian