Light Ricotta, Spinach and Pumpkin Cannelloni
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
2
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Cuisine
Italian
Light Ricotta, Spinach and Pumpkin Cannelloni
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 6-7 dried cannelloni I useGarofalo
For the filling:
- 350 g Fresh Spinach Leaves
- roasted pumpkin see below
- 1 cup/ 250g fresh ricotta
- large pinch grated nutmeg
For the roasted pumpkin:
- 1 lb /450 gr pumpkin flesh finely cubed
- 2 sprigs thyme
- 1 garlic clove
- extravirgin olive oil
For the white sauce:
- ½ cup fresh ricotta
- a splash of milk/water
- a generous pinch of ground nutmeg
- a pinch of ground ginger
- 2 fresh sage leaves finely chopped
- Salt & white pepper
Instructions
- Arrange pumpkin on a baking tray covered with parchment paper.
- Drizzle a little olive oil over the top and add thyme sprigs and garlic.
- Roast in a preheated oven to 360F/180F for about 30 min or until soft and cooked through.
- Blanch spinach in a large pot of boiling water, then drain and transfer into a bowl with ice, to cool them down and preserve their bright green color.
- Transfer into a bowl, add half the roasted pumpkin cubes and the rest of ingredients. Season with salt, pepper and a pinch of nutmeg.
- Blend the remaining pumpkin to make a smooth puree and set aside.
- Fold the cannelloni in a large pot of lightly salted boiling water. Cook for about 1-2 min, they should be still hard. Drain and pat dry on a kitchen cloth.
- Fill a piping bag with the ricotta, pumpkin and spinach mixture.
- Hold each cannelloni up on your palm to avoid the filling to escape and fill with the prepared mixture.
- To make the white sauce: simply blend ricotta with a splash of milk/water until it reaches a creamy consistency. Adjust with more liquid if necessary. Season with salt, white pepper, sage and a pinch of nutmeg.
- Layer the bottom of a small 9inch baking dish with half the pumpkin puree, and arrange cannelloni on top.
- Pour over the remaining pumpkin puree and top with white sauce. Season with salt and pepper and bake in the oven to 360F/180F for 15-20 min, until the pasta is cooked through and the edges are slightly crispy.
- Serve immediately and enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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