Light Ricotta Spinach And Pumpkin Cannelloni Recipes
LIGHT RICOTTA, SPINACH AND PUMPKIN CANNELLONI
Provided by Andrea Soranidis - The Petite Cook
Categories Vegetarian Main Course
Time 1h
Number Of Ingredients 15
Steps:
- 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!
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3.4/5 Total Time 1 hrCategory MainsCalories 417 per serving
- 1 Heat oven to 180°C. Line a large baking tray with baking paper. Place pumpkin on tray, spray with olive oil, roast for 25-30 minutes or until golden and leave to cool slightly. Put pumpkin in a large bowl and mash roughly with a fork, leaving some texture.
- 2 Meanwhile, spray a large non-stick frying pan with olive oil and set over a medium-high heat. Gently cook mushrooms for 4-5 minutes, or until golden. Add half the garlic and stir for 1 minute, then leave mushroom mixture to cool.
- 3 Set a large non-stick saucepan over medium heat and spray with olive oil. Add onion and gently cook for 5 minutes, or until soft. Add remaining garlic and cook, stirring, for 30 seconds, or until fragrant. Add tomato purée, reduce heat and simmer for 5 minutes. Season tomato sauce with pepper and set aside.
- 4 Add cool mushrooms to mashed pumpkin with basil, spinach and 1/2 cup of the ricotta. Stir and season with nutmeg and pepper. Spread 1/4 cup of the tomato sauce across base of a 1.5-litre (6-cup capacity) baking dish.
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