Pappardelle with Ricotta and Ham

Pasta dishes are always a good idea!

1. pumpkin flesh at the beginning into strips, cut them into narrow small slices. Remove the skin from the onion, halve and cut into half rings. Sage rinse, cut into strips. Cut the ham into strips as well.

Heat the oil in a large frying pan. Roast ham and sage in it over medium heat until crispy, lift out and set aside. Roast the onions and squash in the same skillet, stirring occasionally, until the squash is just cooked flat. Meanwhile, cook the pappardelle according to package directions.

3. add ham and sage to squash and onion mixture form, season lightly with salt and season with pepper. Add ricotta by spoonfuls. Sprinkle Parmesan over top, mix briefly and season repeatedly.

4. drain pasta, drain briefly and arrange in heated deep plates. Evenly distribute pumpkin-ricotta mixture on top. Serve immediately.

Drink: The white Cortese Balera from Icardi (Piedmont) with its pleasant fresh fruit goes well with this dish.

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