Pumpkin, Pancetta & Sage Conchiglioni with a Creamy Kale sauce
The ultimate comforting fall pasta dish. I wanted to incorporate all the flavors that make me feel like fall has arrived. The savory sage, sweetness of the roasted pumpkin or squash combined with the salty crispy pancetta and the bitter kale in a creamy sauce makes this dish a hit. If you’re vegetarian just leave out the pancetta, tastes amazing still without it. There are a couple of steps to this recipe but all well worth doing.
Ingredients
Serves 2
Stuffed Conchiglioni
2 cups roasted pumpkin or butternut squash
1 cup of ricotta
2 shallots chopped
2 tbsp fresh sage chopped
Olive oil
Approx 16 Conchiglioni pasta shells, jumbo size
Salt and pepper
Kale Sauce
5-6 big leaves of kale, stalk removed and finely chopped, approx 3 cups
1 clove garlic
1 oz of butter
2 tbsp flour
500 ml milk
Salt and pepper
Pancetta
Sprinkle of parmigiana reggiano
1/2 cup shredded mozzarella
Method
1- First up prepare the stuffed pasta shells:
Cut the pumpkin or butternut squash into half or quarters (or you can buy the pre cut squash to save time) Place on a baking tray with a drizzle of olive oil and salt and pepper. Place into a hot oven for 30-40 minutes or until soft. Take out and and leave to cool slightly. Scoop out the soft flesh into a large mixing bowl and discard the skin.
Heat a large pan of boiling water, add salt and the pasta shells. Cook for 5 minutes until it’s half way cooked through, drain and put to one side.
Using a large skillet (preferably the same one that you will bake the recipe in, so over proof like a cast iron pan - but don’t worry if you don’t have an oven proof skillet, you can use a baking dish too - I only mention this to save washing up)
Add the pancetta and cook until crisped up, take out of the pan and leave to one side.
On a low heat add the chopped shallots to the same pan so it cooks in the pancetta fat. When they are soft add the chopped sage and cook for a minute then transfer to the bowl with the roasted pumpkin. Add the ricotta, salt and pepper and stir together, mashing the roasted pumpkin so it’s still a bit chunky. Using a teaspoon stuff the pasta shells with the filling, leave to one side while you make the sauce.
Make the sauce:
Using the same skillet, heat a little olive oil and add the garlic and shredded kale. Cook together for a few minutes until the kale has wilted down. Turn the heat down to low, add the butter and flour and stir together, then slowly add the milk a little at a time until you have a creamy sauce.
Place the stuffed pasta shells into the skillet with the kale and nestle them down into the sauce. Sprinkle the cheeses over the top and the pancetta.
Place into a hot oven 380f for 15 minutes or until the cheese is melted and golden on top. Serve up hot.