Stuffed clam pastas are a wonderful autumn dish.
Mussel pasta is filled with a combination of ricotta and pumpkin and topped with white sauce. Mari Moilanen
Filled mussel pasta, i.e. pasta conchiglioni, is an insane delicacy, says the food journalist Mari Moilanen Something tasty in his blog.
Top pasta is created when large shell-shaped pastas are filled with the delicious flavor pairing of ricotta and pumpkin.
– Even though I’m all for simple, but even tastier recipes, sometimes you have to stretch yourself to make something a little more laborious, Moilanen encourages.
But he assures that the stuffed clam pasta is worth the effort.
Stuffed clam pasta with pumpkin and ricotta
(for 4 people)
500 g of large mussel pasta
Pumpkin filling:
1 small (about 600 g) musk gourd
1 whole garlic clove
500 g of ricotta
100 g grated parmesan
3 tablespoons chopped sage
1 teaspoon of salt
a few grinds of black pepper from the grinder
White sauce:
50 g of butter
3/4 dl spelled wheat flour
1 l whole milk
1/4 tsp nutmeg
1 teaspoon of salt
1/4 teaspoon white pepper
100 g grated parmesan
For surface:
100 g grated Comté cheese
a handful of sage leaves
a few grinds of black pepper from the grinder
1. Halve the musk gourd and whole garlic. Place the pumpkin and garlic cut side down on a baking sheet and roast at 225 degrees for about 35 minutes until the pumpkin is soft. If the garlic darkens too much, you can take the garlic out of the oven before the pumpkin. Let the pumpkin and garlic cool to room temperature.
2. Prepare the white sauce. Melt the butter in a saucepan and mix in the spelled wheat flour. Let it cook for a while. Whisk in whole milk in small batches. Let it boil for a few minutes until the sauce thickens. Season with nutmeg, salt and white pepper. Add grated parmesan to the finished sauce and stir until the cheese melts.
3. Finish the pumpkin filling. Scoop out the pulp from the soft pumpkin with a spoon. Squeeze the garlic cloves. Mix the pumpkin, garlic cloves, ricotta, grated Parmesan and spices together.
4. Cook the pasta for half the cooking time indicated on the package. Pour the drained pasta into a greased flat baking dish and fill the semi-cooked pasta with the pumpkin filling. Pour over the white sauce and sprinkle the grated comte on top. Decorate the surface with sage leaves and grind black pepper on top. Cook at 200 degrees for about 40 minutes until the surface is slightly browned.