Ingredients for 4 people
500 g of pumpkin pulp
50 g of butter
200 g of Ricotta of Bufala Campana DOP
1/2 onion
320 g of paccheri
Salt and black pepper to taste
1 sprig of fresh thyme

Preparation
Peel and cut the onion and pumpkin into pieces.
Transfer the onion and butter to a saucepan, sauté for a few minutes.
Then add the pumpkin, salt and cook over medium low heat for about 20′.
Cook the pasta in boiling salted water. Meanwhile in a pan with a spatula work the Ricotta of Bufala Campana DOP with a little cooking water of the pasta, add the pumpkin and mix until you get a smooth and creamy mixture. For more creaminess, blend everything.
Drain the paccheri and season with the cream. Add pepper and parmesan cheese and stir.
Serve hot with a few flakes of Ricotta of Bufala Campana DOP natural and a few sprigs of thyme.