Pumpkin, Ricotta and Spinach Puree
Preparation Time
10 minutes
Cooking Time
12 minutes
Makes
3
Ingredients
- 250g pumpkin, peeled & chopped roughly
- 1½ cups (375mL) water
- ½ cup (10g) baby spinach, chopped finely
- 2 tbsp smooth ricotta
How to make
- Place pumpkin and water in a small saucepan; boil for 12 minutes or until tender; add spinach; drain, reserving ½ cup (125mL) cooking liquid.
- Place in a food processor or blender; add ricotta; process until smooth, adding some reserved cooking liquid if necessary to achieve the required consistency.
