Subscribe      List an Event or Business      Invite a Writer      Write for WN      Writers      Other Locations
list an event      1 million Australian readers every month      facebook

Spinach and Ricotta Pumpkin Recipe

Home > Adelaide > Recipes
by Sheree (subscribe)
Published September 22nd 2011
When I think Spinach and Ricotta, the tubes of pasta called cannelloni instantly flood my mind. I am also reminded of the little crunchy pastry filled triangles you can buy in your local supermarket freezer.
Spinach and Ricotta Pumpkin
This picture simply doesn't do the delicious flavours of this dish any justice.

Personally I love thinking outside the box, so let's do something new and use this delicious Spinach and Ricotta mixture to add a healthy side dish to a main meal. For those vegetarian lover's this meal will satisfy your taste buds all by itself.

Shopping Tips: The pumpkin is what really makes this dish, so when you go shopping choose a piece of pumpkin called Jap or Kent. The darker the pumpkin the better it tastes so go for the darkest orange colour you can find. Bon Appetit!

Preparation time 10 minutes
Serves 2 people)


2 Tablespoons olive oil
200grams Jap/Kent pumpkin
50grams Baby spinach
2 1/2 Tablespoons fresh ricotta cheese
1/8 cup Cream
1/8 cup Grated parmesan cheese
1 Teaspoon minced garlic
2 x Egg yolks
1 x Eschalot sprig
8 x Snow peas


1. Preheat the oven to 180c degrees.

2. Cut the pumpkin into smaller pieces removing all the skin.
Jap/Kent Pumpkin
Slice the pumpkin into smaller pieces.

3. Heat the oil in a fry pan on a medium heat.

4. Fry the pumpkin until brown on both sides.
Browned Pumpkin
Fry the pumpkin until both sides are brown.

5. Cut the spinach, eschalot sprig and snow peas into strips.

6. Mix in a bowl the ricotta cheese, spinach, egg yolks, parmesan cheese, cream, eschalots, snow peas and minced garlic.
Spinach and Ricotta Mixture
Combine ingredients in a bowl.

7. Add the pumpkin to the mixture and gently stir through.
Pumpkin and Spinach Ricotta mixture
Mix the browned pumpkin with the spinach and ricotta mixture.

8. Grease a baking tray and place the mixture in the tray.

9. Cook in the oven for 25 minutes and serve immediately.
Help us improve  Click here if you liked this article  24
Share: email  facebook  twitter
Why? A New Taste
When: For Lunch or Dinner
Where: At Home
Cost: $3 per person
No comments yet :(
Articles from other cities
Top Events
Popular Articles