Egg ribbons with pumpkin and brie cheese

Preparation

1. Put the onion and garlic in the glass and cut 4 seconds, speed 5. We lower the remains of the lid and add the oil. We program 8 minutes, temperature 120º, spoon speed.

2. While the vegetables are cooking, prepare a large pot with plenty of water and 1 heaping teaspoon of salt and add the pasta ribbons when the water starts to boil and cook for 4 minutes.

    

3. We prepare a wave tray suitable for the oven and put a few cubes of butter on the base (6-8 cubes is fine).

   When the 4 minutes have passed, we remove the pasta with tongs directly from the water and we place it on the tray with the butter and reserve, but we keep the cooking water.

4. We continue with our sauce in the thermomix. When the time to cook the onion and garlic that we had in the glass has finished, add the ham and the pumpkin and program 5 minutes, temperature 120º, spoon speed, left turn.

5. Now add the cooking cream, the 150 g of cooking water for the pasta that we had reserved, a pinch of salt and pepper. We program 8 minutes, temperature 100º, spoon speed, left turn.

6. We preheat the oven grill to 230º.

    

7. We put the sauce in the glass directly on the pasta that we had reserved. And we stir slightly (it is something very subtle, we just want the sauce to penetrate a little through the pasta, we do not want to stir it completely).

   We are placing the pieces of brie and mozzarella inside the pasta, alternating them. We grate the parmesan on top and gratin in the oven at 230º unos 5-10 minutes, until we see that the sauce bubbles and browns on the surface.