Low Fat Pumpkin Spinach Cannelloni Vegetarian Too Recipes

LIGHT RICOTTA, SPINACH AND PUMPKIN CANNELLONI

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!

PUMPKIN RICOTTA CANNELLONI

Steps:

• Heat the oil in a saucepan, add the pumpkin and sweat over low heat until they start to soften. Add the garlic and 1/2 cup water, then cover and cook over low heat for about 10 minutes or until pumpkin is tender. Drain, cool slightly, then place in a food processor with the sage, nutmeg, salt and pepper. Process until smooth, then place in a bowl with the cottage, and spinach.
• Preheat the oven to 180°C Grease a 20 x 27cm ovenproof dish.
• To make the sauce, melt the margarine in a saucepan over low heat. Add the flour and cook for 2 minutes, stirring constantly. Add the milk, edam cheese and sage, whisking well until smooth. Cook over very low heat until thickened. Stir in 1/4 cup walnuts and season with salt and pepper.
• Place a portion of the mixture in the middle of each lasagna piece. Roll up to enclose. Place seam side down in the dish. Pour half the sauce into dish, then sit the filled tubes on top. Cover with the remaining sauce and sprinkle with the remaining parmesan. Bake in the oven for 30 minutes or until golden. Serve garnished with the remaining walnuts.