This decadent twist on baked pasta features a superstar combo of ricotta, pumpkin, and sage.
VICTOR PROTASIO
If you’ve never made the Italian dish Rotolo, this rendition is the place to start.
Think of it as comfort food’s elegant older sister.
Photo:VICTOR PROTASIO
Make ahead tip: The pasta can be rolled and cut up to a day in advance.
Ingredients
3cupspart-skim ricotta cheese (from 2 [16 oz.]
Heat 2 tablespoons oil in a large sauce-pan over medium.
Add garlic; cook, stirring constantly, until lightly golden, about 1 minute.
Add pumpkin; cook, stirring constantly, until combined, about 1 minute.
Whisk in half-and-half, 14 cup at a time, until smooth, about 2 minutes.
Stir in vinegar, nutmeg, and remaining 2 teaspoons salt.
Bring a large pot of generously salted water to a boil.
Set a wire rack inside a large, rimmed baking sheet.
Add half the pasta sheets to boiling water.
Cook, gently stirring often, until just tender and floating, about 2 minutes.
(Pasta rolled and cut by hand will take 2 to 3 minutes.)
Repeat with remaining pasta sheets.
Reserve 12 cup cooking water.
Place pumpkin sauce over low heat and gradually whisk in reserved cooking water in 2 batches until smooth.
Pour 3 cups sauce into a 9-by-2-inch round cake pan or 212-quart baking dish.
Keep remaining sauce warm over low, stirring occasionally, until ready to use.
Spread about 13 cup ricotta filling over bottom third of sheet and roll into a loose cylinder.
Cut crosswise into 3 even pieces.
Repeat with remaining pasta sheets and ricotta filling.
Spoon remaining sauce on top and between crevices.
Top with remaining 12 cup mozzarella.
Bake until cheese is melted and browned in spots, 15 to 20 minutes.
Let cool for 10 minutes.
Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium.
Transfer to a paper towel with a slotted spoon.
Top ricotta roll-ups with fried sage leaves.
