Ricotta & Pumpkin Polpette

Ingredients

Polpette

• 550g pumpkin, cubed

• 200g That’s Amore Ricotta

• 4 tbsp That’s Amore Grated Parmesan

• 6 tbsp breadcrumbs (plus extra to coat)

• 2 egg yolks

• 2 tbsp chopped parsley

• salt & pepper, to taste

• extra virgin olive oil

Instructions

1. Preheat oven to 180°C.

2. Roast pumpkin for 30 minutes or until pumpkin is browned and tender.

3. Mash pumpkin with a fork until reduced to a puree. Let sit until cool.

4. Add ricotta, parmesan, breadcrumbs, egg yolk. Season with parsley, salt, and pepper.

5. Combine until texture is smooth and consistent.

6. Measure out a heaped tbsp and roll lightly to form a ball. Repeat with remaining mixture.

7. Coat each ball with breadcrumbs and place on greased baking tray.

8. Bake in oven for 30 mins until golden brown.

9. Serve with aioli.