Stuffed Pappardella with Pumpkin Cream and Parmigiano Foam #food #pasta #shorts

Stuffed Pappardella with Pumpkin Cream and Parmigiano Foam #food #pasta #shorts

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🎃 Stuffed Pappardelle with Pumpkin Cream and Parmigiano Foam,
Eat or Pass?
📕Ingredients and cooking process, like it and save it

Ingredients x 4 ppl

For the pumpkin cream :
Butternut squash 1/2
Shallot 1
Extra virgin olive oil

For the pasta and filling
Flour 00 300g
Egg 3
Ricotta 200g
Parmigiano Reggiano 100g

For the Parmigiano foam
Heavy cream 500ml
Parmigiano Reggiano 200g
2 charger capsules

Cooking process
1st step
Start by searing Shallot and pumpkin on a medium high heat, then lower the heat, add water, salt, and cover it until soft. Blend pumpkin cream until smooth and set aside.

2nd step
Start making pasta dough by mixing flour and egg. Rest the dough for 30 minutes in the fridge covered by plastic wrap.
Make the pasta filling by mixing Ricotta and Parmigiano.

3rd step
Roll pasta thin and watch video to make filling and cutting shape appropriately.

4th step
On a sauce pan on a low heat cook cream and Parmigiano Reggiano grated and mix well until reached 60c (cheese should be melted by then)
Put liquid into syphon and use 2 capsules.

5th step
Cook pasta on boiling water for 4 minutes

6th step plating
Put pumpkin cream on the bottom of the plate, then pasta, Parmigiano foam and microgreen to decorate
Enjoy 😉