Flavourful Conchiglioni with Shredded Meat, Pumpkin Cream and Crushed Hazelnuts

Ingredients

Method

Slice the onion and soften it in a little olive oil.
Dice the pumpkin and cook it slowly together with the onion until soft, about 20 minutes.
Blend the pumpkin until it becomes a smooth cream.
In a separate non-stick pan with a drizzle of oil, toast the crushed hazelnuts with the rosemary, then add the pumpkin cream.
Cook the pasta for half of its cooking time, then finish cooking it risotto-style directly in the pumpkin cream, adding pasta cooking water gradually as needed.
Finish the dish with thin rounds of fresh chilli, a generous amount of shredded meat and a handful of crushed hazelnuts.
Serve piping hot.