Ingredients
500 g ricotta cheese |
1 clove garlic |
¾ cup milk |
1 pinch nutmeg |
1¼ cups parmesan cheese |
500 g lasagne (fresh) |
¼ cup olive oil |
1 kg butternut pumpkins |
150 g prosciutto |
2 whole red chillis |
1 handful sage |
Preparation
Read full directionson Table Twenty EightRead full directions on Table Twenty Eight at https://tabletwentyeight.com/2014/10/28/pumpkin-prosciutto-ricotta-lasagne-with-chilli/
Summer Gnocchi
Pan-Fried Gnocchi with Pumpkin, Goat’s Cheese & Candied Walnuts
Spiced Pearl Barley with Balsamic Roast Pumpkin
Curry Pumpkin, Quinoa & Lentil Soup
Baked Creamy Pumpkin Risotto
Advertisement
Pumpkin, Feta and Pepita Muffins
Spiced Coconut Rice Stuffed Squash
Pumpkin, Lentils & Quinoa Salad
Roasted Pumpkin Soup
Spinach, Ricotta and Pumpkin Rotolo
Roast Lamb with Pumpkin Puree