BAKED PUMPKIN AND RICOTTA MEDALLIONS


BAKED PUMPKIN AND RICOTTA MEDALLIONS

 Roberto Galati

 

Pumpkin belongs to the large cucurbit family. It is used not only in cooking but also in cosmetics and medicine. Native to Central America, pumpkin is able to fill an entire menu, from appetizers to desserts because there are many virtues and each dish will be tasty and healthy.

INGREDIANTS

  • For the stuffing
  • 100 gr butter
  • 350 gr clean pumpkin
  • 40 gr breadcrumbs
  • 250 gr ricotta
  • 40 gr Parmigiano Reggiano
  • sage leaves
  • olive oil
  • salt
  • pepper
  • pinch nutmeg
  • For pasta
  • 500 gr flour
  • 2 egg

INSTRUCTIONS

  1. Cook the pumpkin in pieces in the oven with the peel. Leave to cool and mash the pulp.
  2. Add the ricotta, Parmesan, breadcrumbs, egg, salt, pepper and nutmeg to the pumpkin.
  3. Roll out a sheet of lasagna-like pasta and spread it with the filling.
  4. Roll the dough with the filling and cut it into medallions.
  5. Arrange the medallions in a pan with melted butter and Parmesan.
  6. Gratin them in the oven at 180 degrees for 10 minutes.

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