Did you collect shells from the beach in your holiday when you were a child? Well, I still have to do that when I see a beautiful one. I can’t help myself, I just love the different shapes and the pearly shimmer. I have quite a sizeable collection from different travel destinations at home which is still growing with every beach trip.
As you know this, you can imagine my delight when I first discovered chonchilioni in the supermarket: Pasta in the shape of shells!! Did I tell you that I love pasta? And I love filled pasta even more???
I was looking through various cookbooks to find a filling that is as promising as the pasta itself. And finally I found THE filling in Nudeln by Cornelia Schinharl. This recipe includes all of my favourite ingredients: pumpkin (of course), walnut, ricotta and parmesan.
Conchiglioni with pumpkin-ricotta filling
1 bunch of spring onions
50g walnut kernels
1. Cook the pasta in salted water until they are al dente. Keep some of the salt water. Rinse the conchiglioni with cold water and let them drip off.
2. Remove the fibres and seeds from the pumpkin and chop it. Steam the pumpkin for about 10min until it is soft. Puree it with about 150ml of the saltwater of the pasta afterwards.
Preheed the oven to 160°C.
3. Clean the spring onions and cut them into rings. Chop the walnut kernels and parmesan and blend it with a kitchen blender.
Stir the pumpkin puree with the ricotta, parmesan, walnut and spring onions. Flavour to taste with salt and pepper before you intermix the egg with the mass (if you do it in this order you don’t need to eat raw eggs).
4. Grease a casserole with some olive oil. Fill about 1,5 teaspoons of the mass in each noodle and place them side by side in the casserole. Put them in the oven for about 30min until they get some colour.