Fresh Pasta Roll with Mushrooms, Prosciutto and Taleggio

Method

1. Clean and cut the mushrooms. Sauté them in a pan with olive oil, garlic, salt, and pepper for a few minutes.
2. Prepare the pumpkin besciamella: melt butter in a saucepan, add flour and stir. Then add milk, salt, nutmeg, and cooked pumpkin. Cook until thickened.
3. Cook fresh pasta sheets in salted boiling water until al dente. Drain.
4. Spread a layer of besciamella over each pasta sheet. Add prosciutto, taleggio, and sautéed mushrooms. Roll up tightly and cut each roll in half.
5. Repeat for all pasta sheets.
6. Spread a thin layer of besciamella on the bottom of a baking dish. Place the pasta rolls in the dish.
7. Top with grated cheese, a drizzle of olive oil, and black pepper.
8. Bake in preheated oven until golden and bubbly. Serve hot.