Pumpkin dessert and pasta dish

Penne with creamy pumpkin sauce and chocolate crepes with mascarpone filling

CHICOPEE, Mass. (Mass Appeal) – Incorporate pumpkin into your dinners and desserts this fall! Franco Dell’Olio, an ACF Culinary Arts Chef Instructor, showed us how to make chocolate crepes with mascarpone filling and a delicious creamy sauce for penne pasta!

Chocolate Crepes

Ingredients:
2 cups milk
1 1/2 cups flour
1/2 cup cocoa powder
6 Tbsp powdered sugar
2 Large eggs
2 Tbsp butter
1/2 tsp vanilla extract
1/4 tsp salt

Directions:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe

Pumpkin Mascarpone Cheese Cream Filling

For the Filling:
1 (16 oz.) container mascarpone cheese (room temperature)
1 cup powdered sugar
1/2 tsp. pumpkin pie spice (1/8 tsp. ginger, 1/8 tsp nutmeg 1/8 tsp clove, 1/8 tsp cinnamon
1 cup canned pure pumpkin
½ cup heavy cream

Directions:
Place mascarpone cheese, powdered sugar, pumpkin pie spice, and pumpkin filling in a medium mixing bowl. Starting on low and quickly increasing to medium, beat until well blended and smooth.
In a mixer bowl whip the heavy cream until form soft peaks. Add 2 tablespoons powdered sugar and continue to whip until stiff peaks forms.
Add whipped cream to mascarpone filling and fold together until smooth and creamy.

Penne with Creamy Pumpkin Sauce

Ingedients:
14 oz. Penne Rigate
Salt
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 cup pumpkin puree
1 garlic clove, minced
½ cup half & half
1/3 cup grated Parmesan cheese
1 tablespoon white wine-vinegar
¼ teaspoon red pepper flakes

Directions:
Cook pasta in a large pot of boiling salted water until al dente (firm to the bite). Reserve 2 cups pasta water; drain pasta, and set aside, keep warm.
In pasta pot, heat the olive oil over medium. Add rosemary and fry it stirring until lightly brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in the pot.
Carefully add the garlic to the pot, while stirring, add pumpkin puree, half & half, Parmesan cheese, vinegar, red pepper flakes, and 1 cup reserved pasta water to pot.
Stir sauce until heated through. 2 to 3 minutes.
Add pasta to sauce, and toss to coat. If sauce is to thick, add some of the reserved remaining pasta water. Season with salt. Serve pasta sprinkled with fried rosemary and more Parmesan cheese on top.

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