At home in Ireland, we think of pumpkins only in connection with the ghosts and ghouls of Halloween, but in Provence it's a highly regarded autumn speciality.


  • 4 good handfuls mushrooms
  • 250 g peeled and chopped pumpkin
  • 2 apples
  • 2 tblsp (or 3) olive oil
  • 50 g butter
  • 1 medium clove garlic
  • 2 medium shallots
  • handful flat leaf parsley
  • 4 tblsp pine nuts
  • 4 tblsp gruyère cheese or 2 tbs parmasean
  • salt and pepper
  • 8 pasta sheets


  • For the Pumpkin Mix:
  • Cut the pumpkin very finely, chop the mushrooms and then fry the shallots and garlic gently in some oil and butter.
  • When softened a little bit, you can put the pumpkin in and let it cook a while before adding the mushrooms and turning up the heat, just a little.
  • When it all seems nearly ready, add the flat leaf parsley and some salt and pepper to taste.
  • Then turn the heat down and let it bubble for about three or four minutes.
  • For the Pasta:
  • Put the Pasta sheets into boiling water and cook for two to three minutes.
  • When cooked but still al dente, place the pasta on a plate so that the filling can go in the middle and cover with another sheet.
  • Cut a hole in the middle in a criss-cross and sprinkle with pine nuts and a good grating of Gruyère or Parmesan cheese.
  • Serve while it is still steaming.

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