Parmesan Pumpkin Nests With Prosciutto And Herbed Ricotta
Made with Principe Prosciutto and Herbed Ricotta, this is an elegant dish perfect for festive gatherings.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at principefoods.com.
Cooking tools:
- Potato ricer
- Piping bag
- Pastry brush
- Oven
- Stove
- Baking sheet
- Parchment paper
- Pot
- Colander
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
Ingredients
- 10 ounces sliced Principe Prosciutto di San Daniele
- 2 pounds russet potatoes, peeled and cut into 2-inch pieces
- 1 teaspoon kosher salt, plus more, to taste
- 1 1/2 cups pumpkin puree
- 6 tablespoons unsalted butter, melted, divided
- 1/3 cup heavy cream
- 1 large egg, plus 2 large egg yolks
- Freshly ground pepper, to taste
- 1 1/2 cups whole milk ricotta
- 1 tablespoon chopped fresh rosemary, plus rosemary sprigs, for garnish
- 2 cups pitted Castelvetrano olives, halved
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Pumpkin Pasta with Pancetta – Fustini's Oils & Vinegars
fustinis.com
Delicious Pumpkin Ricotta Filled Pasta Shells
gracefulflavors.com
Ricotta And Parmesan Fritters With Pesto
donnahay.com.au
Pumpkin & Ricotta Ravioli with Sage Butter
foodoptions.co.uk
Pumpkin Risotto Recipe | The Bittman Project
bittmanproject.com
Pumpkin Risotto
coolinarco.com
Pumpkin Risotto
growingchefsontario.ca
Pumpkin Ricotta Stuffed Shells | Pasta Recipes
butterbetasty.com