Pumpkin and ricotta sauce, perfect for serving pasta or filling ravioli!
Looking for a new recipe to make with your pumpkin squash? Here is a filling that should not leave you indifferent, especially to accompany your pasta dish ;-) Combined with ricotta, your squash will be both sweet and creamy. A real fall/ winter meal that we love preparing for a movie night :-D It’s up to you to play with our steps below !
Ingredients
You may like
Pumpkin cider spritz, the spicy cocktail with pumpkin spice syrup!
Preparation
Peel and cut the pumpkin into small pieces.
Pour a dash of olive oil into a skillet over medium heat and add the pumpkin.
Season with salt, pepper and dried rosemary. Stir to combine. Cover the pan and cook for about 15 min, stirring occasionally.
This may take more or less time depending on the size of your pieces.
When the pumpkin is tender and turns into a purée, remove the pan from the heat to cool.
In a bowl, combine the ricotta, parmesan and pumpkin.
You can mix everything if you want a smoother sauce.
Your pumpkin sauce is ready to sublimate your pasta this fall!
Observations
What to associate this sauce with?
You can use this sauce to accompany pasta, but also as stuffing to make ravioli, or stuffed vegetables. You can also add it in a simple mashed potato to improve it and give it a fall taste!
Can I make this sauce with another squash?
Yes it is possible, do not hesitate to make this sauce with butternut squash for example!
What to replace rosemary with?
If you have thyme, you can use it!
How to roast the pumpkin?
You can roast it in a frying pan in olive oil and spices or in the oven, depending on the size of your pieces, but you can cook them (seasoned the same way) in the oven at 200°C until they melt.
