Parmesan Pumpkin Nests with Prosciutto and Herbed Ricotta

Enjoy the autumnal flavors of Parmesan Pumpkin Nests with Principe Prosciutto and Herbed Ricotta, an elegant and flavorful dish that’s perfect for a festive gathering. This unique recipe features silky potato nests enriched with pumpkin puree and baked until crisp, then filled with creamy herbed ricotta, topped with velvety slices of Principe Prosciutto di San Daniele, and accented with halved Castelvetrano olives for a touch of briny depth. Fresh rosemary not only adds a fragrant note but also beautifully garnishes each serving, enhancing the dish’s rustic appeal. Pair this exquisite creation with a glass of Nebbiolo, whose robust tannins and deep fruit notes will beautifully complement the rich flavors and creamy textures of the nests.

Prep Time

15 min

Cook Time

50 min

Serves

12 Ingredients

10 ounces sliced Principe Prosciutto di San Daniele
2 pounds russet potatoes, peeled and cut into 2-inch pieces
1 teaspoon kosher salt, plus more, to taste
1 1/2 cups pumpkin puree
6 tablespoons unsalted butter, melted, divided
1/3 cup heavy cream
1 large egg, plus 2 large egg yolks
Freshly ground pepper, to taste
1 1/2 cups whole milk ricotta
1 tablespoon chopped fresh rosemary, plus rosemary sprigs, for garnish
2 cups pitted Castelvetrano olives, halved

Made With

Principe Prosciutto di San Daniele

Learn More

Parmesan Pumpkin Nests with Prosciutto and Herbed Ricotta

Prep Time

15 min

Cook Time

50 min

Serves

12 Made With

Principe Prosciutto di San Daniele

Learn More

Ingredients

How To Make

Preheat the oven to 425° F. Line 2 rimmed baking sheet with parchment paper and coat with nonstick cooking spray.

Place potatoes in medium pot and cover with salted water.

Bring to a boil over high heat and cook until tender, about 20 to 25 minutes. Drain.

Whisk pumpkin puree, 4 tablespoons of butter, heavy cream, egg, egg yolks together in large bowl until combined.

Using a potato ricer, rice potatoes in the pumpkin mixture. Season with salt and pepper and mix to combine.

Spoon potato mixture into piping bag fitted with large star tip. Pipe the potato mixture in small 4-inch-wide spirals. Pipe a small border around the top edge of each spiral to create a nest (you can place the spirals close together, as they will not spread during baking).

Brush nests with remaining melted butter. Bake until edges start to brown and are crisp, about 25 minutes.

Meanwhile, combine ricotta and rosemary together in medium bowl. Season with salt and pepper, to taste.

Fill each nest with a dollop of ricotta. Top evenly with prosciutto and olives. Garnish with rosemary, and serve.

Related Recipes

Prosciutto Recipe

Prosciutto Wrapped Scallop Lollipops with Gremolata

Juicy sea scallops are wrapped in savory prosciutto, grilled…

Prosciutto Recipe

Olive Oil and Lemon Panna Cotta with Prosciutto

Celebrate the freshness of the season with this vibrant Orange ..

Prosciutto Recipe

Truffled Fontinella Wrapped with Prosciutto

It’s a great choice for wine tastings or to include in your holiday…

Related Recipes

Prosciutto Wrapped Scallop Lollipops with Gremolata

Juicy sea scallops are wrapped in savory prosciutto, grilled…

Olive Oil and Lemon Panna Cotta with Prosciutto

Celebrate the freshness of the season with this vibrant Orange ..

Truffled Fontinella Wrapped with Prosciutto

It’s a great choice for wine tastings or to include in your holiday…