Gordon Ramsays Zucchini Cannelloni With Ricotta Pine Nut Recipes

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GORDON RAMSAY'S ZUCCHINI CANNELLONI WITH RICOTTA & PINE NUT



Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut image

Make and share this Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut recipe from Food.com.

Provided by Valerie Dalton

Categories     < 4 Hours

Time 1h5m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

2 small zucchini (ends removed)
1 1/2 tablespoons olive oil, plus extra for drizzling
2 cups ricotta cheese
1 lemon juice, juice
sea salt and black pepper
1 tablespoon toasted pine nuts
1 tablespoon chopped dill
1 tablespoon chopped tarragon
1 tablespoon balsamic vinegar, to drizzle

Steps:

  • Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.
  • Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.
  • Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.

Nutrition Facts : Calories 572, Fat 45.3, SaturatedFat 22.1, Cholesterol 125.5, Sodium 220.4, Carbohydrate 13.2, Fiber 1.6, Sugar 2.9, Protein 30.3

RICOTTA AND ZUCCHINI CANNELLONI



Ricotta and Zucchini Cannelloni image

This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.

Provided by Donna Hay

Categories     HarperCollins     HarperCollins     Dinner     Small Plates     Kid-Friendly     Wheat/Gluten-Free     Pasta     Zucchini     Ricotta     Bake     Spinach     Tomato     Vegetarian     Mozzarella

Yield 4-6 servings

Number Of Ingredients 10

1 1/2 cups (180g) frozen peas (easy peasy!)
2 eggs
1 1/2 cups (360g) fresh firm ricotta
2 cups (50g) baby spinach leaves, roughly chopped
1/4 cup finely chopped mint
2 teaspoons finely grated lemon rind (a tasty trick)
Sea salt and cracked black pepper, to taste
3-4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you'll need about 24 long slices)
2 cups (500ml) tomato puree (passata)
1/2 cup (50g) grated mozzarella

Steps:

  • Preheat oven to 180°C (350°F).
  • Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
  • Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
  • Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.

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