8 ounces extra-virgin olive oil
2 tablespoons sliced garlic
8 ounces freshly sliced porcini mushrooms
6 to 8 ounces diced and blanched calabaza
1 pound cooked Espresso Cavatelli, recipe follows
1 1/2 cups light chicken stock
8 ounces butter
6 to 8 ounces fontina cheese, grated
1 orange, zested
2 tablespoons fresh chopped chives
16 leaves fresh arugula
Kosher salt and freshly ground black pepper
16 1/2 ounces all-purpose flour, plus more for flouring work surface
Pinch kosher salt
1 tablespoon instant espresso powder
12 ounces ricotta cheese
1 whole egg
1 1/2 to 2 ounces milk
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