Pepino & Prosciutto with Ricotta
Prosciutto-wrapped pepino rests on ricotta with citrus zest and pistachios.
Cooking time ≈ 15 min
Estimated nutrition · Per serving
≈ 250 kcal · Protein 13 g · Carbs 10 g · Fat 18 g
Ingredients
- 1 ripe pepino
- 6–8 slices of prosciutto
- 150 g ricotta
- Extra virgin olive oil
- Crushed pistachios
- Lime/Lemon zest
- Sea salt
- Freshly ground black pepper
Method
- Peel, deseed and cut the pepino into wedges; wrap each in prosciutto.
- Spread ricotta on a plate and dress with oil, citrus zest and seasoning. Add the wrapped fruit and finish with pistachios and more oil if desired.