Parsnip and Walnut Pasta


  • 2 parsnips, roasted
  • 100 g ( oz) walnuts, ground
  • 75 g (3 oz) ricotta
  • ½ a nutmeg, grated
  • 100 g (4 oz) freshly grated Parmesan
  • 50 g (2 oz) Gorgonzola
  • 2 teaspoons orange marmalade, with the peel finely chopped
  • good pinch freshly ground black pepper
  • 1 tablespoon breadcrumbs
  • pasta dough made with 300 g (10 oz) flour


Halve the parsnips, scoop out the flesh, and mix to a stiff, smooth paste with the rest of the filling ingredients.

Roll out the pasta dough, and cut into rounds or squares; fill and shape into half-circles or triangles, sealing the edges after moistening with water. Or spoon the filling at intervals on a sheet of pasta dough, moisten the spaces between, and cover with another sheet of dough. Press down all around the fillings, and cut into squares. As you cut them, place on a cloth-covered tray until you are ready to cook them.

Drop into a large pan of boiling water, and simmer for 2 to 3 minutes. Drain, toss gently in butter or olive oil, which can, if you like, be infused with lovage or sage. Any left-over filling can be used to make dumplings to serve in a game broth.