Pumpkin Butterflies

Preparation:

Preparation: Prepare the fresh pasta according to the instructions in the basic recipe. Make a loaf of it and put it to rest covered with a damp cloth for 30 minutes. In the meantime, with a very sharp knife, remove the rind and seeds from the pumpkin and cut it into cubes. Put four tablespoons of oil in a pan on the fire and let it warm up slightly, then add the pumpkin and brown it over a high heat. Wash the rosemary, remove the leaves by sliding two fingers in the opposite direction, then put them on a cutting board and chop them finely. Add the mince to the pumpkin: season with a pinch of salt and a pinch of pepper and sprinkle with the white wine. When this has evaporated, add two ladles of hot chicken broth (if you don't have it, stock cubes will do just fine). Lower the heat, put the lid on the pan and cook for 40 minutes. In the meantime, prepare the farfalle, always following the instructions in the basic recipe, and cook them for a few minutes. Drain them al dente, put them in a bowl, add the pumpkin and its sauce, sprinkle with the grated Emmenthal, mix with the appropriate cutlery and serve.