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.
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)
Ingredients
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
Method
1. Preheat the oven to 180c degrees.
2. Cut the pumpkin into smaller pieces removing all the skin.
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.
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.
Combine ingredients in a bowl.
7. Add the pumpkin to the mixture and gently stir through.
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.
