Light Ricotta, Spinach and Pumpkin Cannelloni
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
2
-
Cuisine
Italian
Light Ricotta, Spinach and Pumpkin Cannelloni
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 6-7 cannelloni pasta I useGarofalo, dried
For the filling:
- 350 g spinach fresh leaves
- pumpkin see below, roasted
- 1 ricotta cheese fresh, 250 g, about 1 cup
- nutmeg large pinch, grated
For the roasted pumpkin:
- 1 lb pumpkin finely cubed, 450 g flesh
- 2 thyme sprigs
- 1 garlic clove
- extra virgin olive oil
For the white sauce:
- ½ cup ricotta cheese fresh
- milk or water, a splash
- nutmeg ground, a generous pinch
- ground ginger a pinch
- 2 sage finely chopped, fresh leaves
- 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
3 reviews
Excellent
Other Recipes
You'll Also Love
