Pumpkin Rigatoni with Parmesan and Ricotta

Prepare the ingredients. Prepare all the ingredients and bring water to a boil for the pasta 🍝✨

Prepare the pumpkin. Clean the pumpkin, trim off the stem and scoop out the seeds (you can save them and use them in stock).

Grate the pumpkin. Grate part of the pumpkin finely.

Slice the pumpkin. Cut the remaining pumpkin into slices.

Sauté the grated pumpkin. Sauté the grated pumpkin in a pan with a little oil for about 10 minutes over medium heat, adding a splash of water during cooking to prevent it from sticking or burning. After cooking, press it through a fine sieve.

Pan-fry the pumpkin slices. Pan-fry the pumpkin slices in a pan with a little oil for about 2–3 minutes on each side over medium heat until golden, then set aside.

Cook the pasta. Cook the pasta in salted water according to the package instructions.

Add the pasta. Add the pasta to the pan with the pumpkin purée and cream, mix thoroughly and, if needed, cook briefly so the sauce coats the pasta nicely.

Serve. Serve sprinkled with Parmesan, topped with the pan-fried pumpkin slices and ricotta 🍽️✨