Pumpkin Crespelle with Ricotta and Sage

by eat in my kitchen

Pumpkin Crespelle

Around Halloween, my boyfriend feels the call of his American roots and carves scary faces in pumpkins. Being a good girlfriend I know my duties, so I went out into the world – or rather my local shop around the corner – to find only the finest examples for him. I brought quite a pretty collection back home and let him do his work but I ended up with far more squash in my kitchen than we needed. We had a vast selection, a few Hokkaidos in different shapes and sizes and butternut, which isn’t really helpful due to its shape but I forgot in my enthusiasm. So it was obvious, pumpkin had to be on the menu!

Thin, golden Italian crespelle have been on my mind for weeks but my inspiration was missing, I had no idea what to fill them with. Halloween’s squash became my muse and here it is: roasted pumpkin cubes paired with a little ricotta, the obligatory creamy Béchamel sauce, Parmesan and crisp, fried sage leaves. It looked and tasted so good that my sister Nina, who’s in Berlin at the moment for a quick visit, almost bit my laptop screen when she saw the pictures. We ate it all, so unfortunately, there was nothing left for her.

Pumpkin Crespelle

 

Pumpkin Crespelle

Pumpkin Crespelle with Ricotta and Sage

Makes 4 crespelle

For the filling

mixed pumpkin, cut into 1 1/2cm / 1/2″ cubes, 550g / 1 1/4 pounds
(like Hokkaido (with skin), or peeled butternut and musquée de provence)
olive oil
flaky sea salt
butter 2 tablespoons
fresh, large sage leaves 30
fresh ricotta 4 heaped tablespoons
Parmesan, grated, 70g / 2 1/2 ounces
black peppercorns, crushed in a mortar

For the Béchamel sauce

milk 600ml / 2 1/2 cups
bay leaf 1
a pinch of nutmeg, freshly grated
fine sea salt
ground pepper
butter 30g / 2 tablespoons
plain flour 30g / 4 tablespoons

For the crespelle

milk 160ml / 2/3 cups
organic eggs 2
plain flour 130g / 1 cup
fine sea salt 1/4 teaspoon
butter, to cook the crespelle

Preheat the oven to 200°C / 390°F (conventional oven) and line a baking dish with baking paper.

Spread the pumpkin in the lined baking dish, coat with 2 tablespoons of olive oil, sprinkle with flaky sea salt and cook in the oven for about 25 minutes or until soft. Take the pumpkin out of the oven and set aside, keep the oven set to 200°C / 390°F.

For the Béchamel sauce, bring the milk with the bay leaf, nutmeg, salt and pepper to the boil, take it off the heat once boiled. In a saucepan, melt the butter and whisk in the flour, let it cook on medium heat for 1 minute. Take off the heat and slowly add the hot milk, whisk until smooth and cook for about 3 minutes on lowest heat until it’s thick and creamy. Discard the bay leaf, season to taste and set the pan aside.

Mix the ingredients for the crespelle with an electric mixer until well combined and let the dough rest for about 5-10 minutes. Heat a little butter in a large, heavy or non-stick pan and cook 4 large, very thin crespelle on medium heat until golden on both sides.

Heat 2 tablespoons of butter in a saucepan on high heat and roast the sage leaves for a few seconds in the sizzling butter until golden and crisp but not dark.

Lay each crespelle flat on a plate, spread with 1/4 of the pumpkin and sprinkle each of them with 2 1/2 tablespoons of Béchamel sauce, 1 heaped tablespoon of ricotta, 3 sage leaves, some Parmesan and crushed pepper. Roll into a tight wrap and place them next to each other in a baking dish. Pour the remaining sauce on top and sprinkle with Parmesan. Bake for 12 minutes or until golden brown, switch on the grill (broiler) for the last 1-2 minutes.

Pumpkin Crespelle

 

Pumpkin Crespelle

 

Pumpkin Crespelle

 

Pumpkin Crespelle

 

pumpkincrespelle12

 

pumpkincrespelle8