Pumpkin Spinach Ricotta Pasta Recipes

SPINACH, RICOTTA AND PUMPKIN LASAGNA

Steps:

• Fill a saucepan with 1/2 inch of water, then add pumpkin pieces. Bring to a boil over high heat, then reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes. Drain pumpkin, then mash with 1 tablespoon butter, cinnamon; salt and pepper to taste, then set aside.
• Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, until the paste just begins to turn golden, about 2 minutes. Whisk in milk gradually so that no lumps form. Bring to a gentle boil. Add the bay leaves, and reduce heat to low or warm. Allow to gently cook for 10 to 15 minutes, stirring frequently, then remove from heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion, fennel, and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Add spinach and cook until wilted. Scrape mixture into a large bowl, and mix well with ricotta cheese and nutmeg.
• Using the same skillet, heat another 1 tablespoon olive oil over high heat. Brown ground beef in oil, mixing thoroughly to break into small pieces. Once browned, reduce heat to medium-low and pour off excess grease. Stir in tomato paste and tomato puree. Gently simmer until thickened, about 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch lasagna dish.
• Line the bottom of the lasagna dish with 4 noodles, do not overlap. Spread the ricotta mixture evenly over noodles, then sprinkle with 1/3 of the Parmesan cheese. Place another 4 noodles on top of the ricotta, then spread with evenly with the mashed pumpkin. Place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; sprinkle with another 1/3 of the Parmesan cheese. Stir the white sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna. Sprinkle with remaining Parmesan cheese.
• Place lasagna dish onto a foil-lined baking sheet (to catch any spills). Bake in preheated oven until the noodles have softened, and the white sauce has turned bubbly and golden brown, about 30 minutes.

PUMPKIN, SPINACH & RICOTTA PASTA

Steps:

• Place pumpkin, with a small dash of water, in a single layer on a microwave safe plate.
• Cover and cook on high power for 4 to 5 minutes or until just tender; drain.
• Heat olive oil in a large non-stick frying pan over medium heat.
• Add onion and cook for 3-4 minutes or until soft.
• Add garlic, chili and pumpkin; cook for 2 minutes.
• In a large saucepan over low heat, combine pasta with pumpkin mixture.
• Add lemon juice, ricotta and spinach leaves.
• Toss gently for 2-3 minutes until spinach is just wilted.
• Season and serve warm.

BAKED PUMPKIN & RICOTTA PASTA

Steps:

• Preheat the oven to 200°C, add 2 tablespoons of the oil to a baking dish, add the pumpkin cubes, season with the salt and pepper, add the cumin and toss the pumpkin well until thoroughly coated with the oil, then bake for 30-35 minutes or until the pumpkin is tender.
• Meanwhile cook the pasta according to the packet directions or until al dente, drain, return to the pan, cover and keep warm.
• Heat the remaining tablespoon of olive oil in a pan over a medium heat, add the breadcrumbs, garlic, onion and sage and cook for 3-4 minutes, stirring or until golden, remove from the heat and stir in the parsley.
• Add the ricotta to the pasta and toss until well combined, add the pumpkin and gently toss.
• Divide between the serving plates and scatter with the breadcrumb mixture and serve with salad greens.