Ricotta & Pumpkin Polpette

Dietary	Vegetarian
Chef	That's Amore Cheese
Course	Entree
Servings	4 people

 

Ingredients

• 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

Preheat oven to 180°C.
Roast pumpkin for 30 minutes or until pumpkin is browned and tender.
Mash pumpkin with a fork until reduced to a puree. Let sit until cool.
Add ricotta, parmesan, breadcrumbs, egg yolk. Season with parsley, salt, and pepper.
Combine until texture is smooth and consistent.
Measure out a heaped tbsp and roll lightly to form a ball. Repeat with remaining mixture.
Coat each ball with breadcrumbs and place on greased baking tray.
Bake in oven for 30 mins until golden brown.
Serve with aioli.