Pumpkin, Ricotta & Spinach Cannelloni

Pumpkin, Ricotta & Spinach Cannelloni

With sweet roasted pumpkin, creamy ricotta and a rich tomato sauce, this delicious twist on cannelloni makes any crowd stand to attention.

Preparation Time: 20 minutes
Cooking Time: 90 minutes

Ingredients (serves 6):
  • 350g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  • Olive oil spray
  • 800g fresh ricotta
  • 250g pkt frozen chopped spinach, thawed, excess liquid removed
  • 45g (1/4 cup) pine nuts, toasted
  • 2 tbs chopped fresh basil
  • 1 tsp finely grated lemon rind
  • 12 (about 400g) dried curly lasagne sheets (see note)
  • 250ml (1 cup) passata (tomato pasta sauce)
  • 125ml (1/2 cup) white wine
  • 125ml (1/2 cup) chicken stock
  • 1 tbs shredded parmesan 

  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on tray. Spray with oil. Bake for 30 minutes or until tender.
  2. Meanwhile, combine the ricotta, spinach, pine nuts, basil and lemon rind in a bowl.
  3. Bring a deep frying pan of water to boil. Cook 4 lasagne sheets for 5-8 minutes or until they start to soften. Spoon a little cooking water onto a baking tray. Use tongs to transfer lasagne sheets, 1 at a time, to the tray. (The water stops pasta sticking together.) Repeat, in 2 more batches, with remaining lasagne sheets. Cut each lasagne sheet in half crossways. Trim curly edge from one side of each lasagne sheet, about 1cm from edge.
  4. Stir the pumpkin into the ricotta mixture. Place 2 tablespoons of ricotta mixture in the centre of 1 lasagne sheet. Roll up to enclose the filling. Repeat with the remaining ricotta mixture and lasagne sheets.
  5. Stand the cannelloni, curl-side up, in a deep 1.5L (6-cup) capacity ovenproof dish. Combine passata, wine and stock in a jug. Pour over cannelloni. Sprinkle with parmesan. Bake for 30 minutes or until golden.

Pasta Tip:

If curly sheets are unavailable, use regular dried lasagne sheets.

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