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| 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
Directions:
- 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.
- Meanwhile, combine the ricotta, spinach, pine nuts, basil and lemon rind in a bowl.
- 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.
- 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.
- 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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