Squaquerone and Pumpkin Polpette, Lemon Ricotta Mayo

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Squaquerone and Pumpkin Polpette, Lemon Ricotta Mayo
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  1. Wash pumpkin, cut it in half and remove seeds. You can also cut it in slices. Place pumpkin on baking tray with flesh side up. Cover it with aluminium foil and bake at 200° C for about 30 minutes until flesh softens.
  2. Cool down pumpkin and remove the green skin.
  3. Blend baked pumpkin and cheeses to get a purée. Place the puree in a bowl and add Parmesan, egg and breadcrumbs little by little.
  4. Mix together with a fork. Leave the mixture in the refrigerator for 24 hours.
  5. Cover the tray with the baking paper and preheat the oven to 180°C.
  6. Take the pumpkin mixture and create small balls with your hands, coat them with corn flour and place them on the baking tray. Drizzle pumpkin dumplings with some extra virgin olive oil and bake them in the oven for about 20-30 minutes.
  7. To create the ricotta mayo combine together in a food processor ricotta, lemon zest and juice and milk and blend until you obtain a smooth consistency.
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