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Saturday, 22 January 2011

Pumpkin, Sage and Chicken Pasta

This started out as ravioli filling and then I realised that I suck at making ravioli. It was however delicious and simple. Here I have used cottage cheese instead of ricotta which I believe tasted better. If you can be bothered making your own pasta it is definitely worth the effort.

1 packet of pasta of your choice (or 300gms homemade)
2 chicken thighs
1 tbs garlic oil
300gms pumpkin
1 1/2 tbs butter
1 good handful of sage
100gms cottage cheese
1 clove garlic minced
3 slices prosciutto

Dice the chicken with a sharp knife then with one hand on the handle and the other a bit back from the pointy end with fingers pushing down, rock the knife over the chicken and mince it. This will give larger chunks than minced chicken, alternatively, buy minced gear. Heat the garlic oil over a medium high heat and before it colours add the chicken. As this begins to fry add 1 tbs of chopped sage. When cooked, check for seasoning then set aside to cool.
Boil the pumpkin and when cooked mash with the butter and 1/2 a tbs of chopped sage and check for seasoning. Set aside to cool. Grill the prosciutto until crispy then set aside to cool slightly before crumbling. Boil the pasta in salted water. While the pasta is cooking combine the chicken, pumpkin, crumbled prosciutto and cottage cheese. Once the pasta is cooked, drain leaving 1 - 2 tbs of cooking water then stir through 2/3 of the pumpkin mixture.
Add the remaining butter to a small saucepan and when melted add the garlic, adding 10-ish sage leaves 30 seconds later. When the leaves are crisp remove from the heat. Put the pasta in bowls and add some of the remaining mixture to the top of each bowl. Pour some of the sage butter over each bowl.

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