INGREDIENTS
700 grams of floury potatoes, 200 grams of soft wheat flour, a whole egg, 600 grams pumpkin, 4-5 tablespoons grated smoked ricotta, nutmeg, 3-4 tablespoons extra olive oil, a clove of garlic, a sprig of rosemary, 2 sage leaves, salt.
PROCEDURE
Boil the potatoes in their skins. In the meantime, prepare the pumpkin, peeled and cut into small pieces. Put the oil, garlic, chopped sage and rosemary in a pan on the stove, add the pumpkin, salt and cook over low heat, with a lid, 15-20 minutes, stirring occasionally with a wooden spoon. Let it cool down. Peel the boiled potatoes and pass them through a potato masher, collecting them in a bowl, add the whole egg, salt, grated nutmeg, a spoonful of smoked ricotta and flour. Knead with your hands. Keep a handful of dough aside, which will then be used for the filling. Prepare the baking tray by greasing it with a little oil and floured it. Patiently roll out the potato dough, helping yourself by gradually sprinkling a little flour, cover the entire pan. Take the dough kept aside and add it to the pumpkin prepared earlier, add the smoked ricotta and mix everything well. Fill the pie and bake at 180 degrees for 20-25 minutes.