Ricotta pumpkin balls are perfect if you have just finished carving your Halloween pumpkin and are now staring at a pile of leftover flesh.
If you are wondering what on earth to do with it, do not reach for the bin just yet, make this tasty treat!
There is far more to a pumpkin than spooky lanterns. Once the candles have gone out, that bright orange flesh can be turned into something properly tasty and a lot more appealing than the usual soup.
Baked pumpkin and ricotta balls, soft on the inside, golden on the outside. The recipe has its roots in the Mediterranean, inspired by Spanish kitchens where leftover vegetables are never wasted but reinvented.
The creamy ricotta keeps them light, the Parmesan adds a little savoury kick. Serve them as a starter, a light main, or even a healthy tapas dish.
Ricotta pumpkin balls
Serves: 4 (makes about 15–18 medium balls)
Ingredients
- 500 g pumpkin (peeled and deseeded)
- 250 g fresh ricotta
- 1 egg
- 50 g grated Parmesan cheese
- 100 g breadcrumbs (add more if needed)
- 1 clove garlic (optional)
- Fresh parsley, chopped, to taste
- Salt and black pepper, to taste
- Extra virgin olive oil
Optional: a pinch of nutmeg or a little lemon zest for extra flavour
Method
- Cut the pumpkin into cubes and cook by steaming or boiling until very tender, about 15–20 minutes.
- Mash it well and drain off any excess liquid.
- In a large bowl, mix the mashed pumpkin with the ricotta, egg, Parmesan, garlic (if using), parsley, salt, and pepper.
- Add the breadcrumbs gradually until the mixture holds together without being too wet.
- With slightly damp hands, roll the mixture into balls.
- Place them on a baking tray lined with baking parchment and brush lightly with olive oil.
- Bake at 200°C (180°C fan) for 20–25 minutes, until golden and firm.
¡Buen Provecho!
