Pumpkin Ricotta Cannelloni Recipes
PUMPKIN RICOTTA CANNELLONI
Ricotta Cannelloni is a great pasta dish with pumpkin that is perfect for when you have guests over.
Provided by hard62
Categories Vegetable
Time 50m
Yield 2 tubes each, 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 302.7, Fat 13.7, SaturatedFat 2.1, Cholesterol 6.9, Sodium 351.5, Carbohydrate 30.8, Fiber 3.3, Sugar 3.4, Protein 17.6
PUMPKIN & BEAN CANNELLONI WITH CREAM SAUCE.
This recipe from Edgell is a nice change from the usual spinach & ricotta cannelloni with tomato sauce. The creamy sauce complements this perfectly. The recipe says to steam the cannelloni but when I made it I baked it as you would a usual cannelloni with no issues. If baking it you might like to increase the amount of sauce by a bit to ensure adequate coverage of cannelloni, I will be next time I make this.
Provided by Mandy
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix pumpkin, cheese, beans, garlic, half the sage and egg white together in a bowl.
- Spoon half the filling lengthways along each lasagna sheet & roll up, Cut in half and place seam side down in a steamer.
- Cook covered for 10 minutes.
- Combine cream & egg yolk in a saucepan, add wine, mustard & remaining sage. Stir over a gentle heat until slightly thickened.
- Serve cannelloni with sauce.
Nutrition Facts : Calories 171.1, Fat 11.8, SaturatedFat 7, Cholesterol 91.6, Sodium 68.7, Carbohydrate 8.2, Fiber 0.8, Sugar 1.3, Protein 8.7
More about "pumpkin ricotta cannelloni recipes"
REALLY EASY PUMPKIN AND RICOTTA CANNELLONI RECIPE
Combine ricotta, spring onions, pumpkin, zucchini, 1/4 cup parmesan, egg, thyme, lemon and season to taste. Lay a lasagne sheet on a clean bench and …
From myfoodbook.com.au
3.9/5 (19)Servings 4Cuisine ItalianCategory Pasta
From myfoodbook.com.au
3.9/5 (19)Servings 4Cuisine ItalianCategory Pasta
PUMPKIN AND RICOTTA CANNELLONI | ZOJIRUSHI.COM
In a large bowl, place chopped sage, pumpkin purée, ricotta cheese, egg, 1/2 cup of Parmesan cheese, garlic, salt, pepper and mix together. 4 Prepare the sauce. Chiffonade basil and mix with tomato sauce. 5 Place dough on a lightly floured …
From zojirushi.com
From zojirushi.com
CANNELLONI WITH PUMPKIN AND RICOTTA CHEESE: THE ORIGINAL …
Clean and cut the pumpkin into small pieces. In a pan, start to fry the onion with the oil (1). When the onion is golden brown, add pumpkin and salt (2). After about 5 minutes, add the vegetable broth and sage (3).
From cookist.com
Servings 6Total Time 1 hr 40 mins
From cookist.com
Servings 6Total Time 1 hr 40 mins
PUMPKIN CANNELLONI WITH SAGE AND RICOTTA - THE HAPPY FOODIE
2017-04-19 Heat a glug of olive oil in a frying pan and fry the outsides of each wedge until they are nicely browned. Put the coloured wedges of pumpkin on a baking tray and pop them in the oven to cook – this will take about half an hour, depending on how thick the wedges are.
From thehappyfoodie.co.uk
Cuisine ItalianCategory Dinner, LunchServings 4Total Time 40 mins
From thehappyfoodie.co.uk
Cuisine ItalianCategory Dinner, LunchServings 4Total Time 40 mins
LEEK CANNELLONI WITH PUMPKIN AND RICOTTA RECIPE - WELLBEING
2017-05-19 Preheat oven to 180°C. Place pumpkin pieces on baking tray with baking paper, then put in oven for 45 mins, or until pumpkin is golden and cooked through. Slice leeks down along centre and remove separate layers. Keep smaller centre pieces for another meal. Place leek sheets in boiling water for a few mins until soft, then place on chopping ...
From wellbeing.com.au
From wellbeing.com.au
PUMPKIN RICOTTA CANNELLONI - BOSSKITCHEN.COM
Cook uncovered for another 5 minutes, stirring, until the cooking liquid has evaporated. Mash the pumpkin and mix with the ricotta, pumpkin seeds or sunflower seeds and thyme, salt and pepper. Preheat the oven to 180 degrees. Pour the pumpkin mixture into the cannelloni and add the cannelloni to the tomato sauce in the mold and press down a ...
From bosskitchen.com
From bosskitchen.com
SPINACH, PUMPKIN AND RICOTTA CANNELLONI - HEALTHY FOOD GUIDE
Grease a large 19 x 25 x. 2" baking dish. Squeeze excess moisture from spinach with paper towels. 2 In a large, heavy-based frying pan, heat olive oil. Add onion and cook, stirring, for 30 seconds. Add cavolo nero and garlic. Cook for 3-5 minutes, or until wilted. Remove from heat.
From healthyfood.com
From healthyfood.com
PUMPKIN, SPINACH AND RICOTTA CANNELLONI - CUISINOVIA
2016-02-21 2 Tbs pumpkin seeds; Method: Make the filling. Preheat oven to 175 C. Put pumpkin in a baking pan and drizzle with the 1/3 cup olive oil. Season with salt and pepper. Bake for 20-25 minutes, until pumpkin is nicely roasted and soft. Mash pumpkin with a fork (or a blender) and put in a bowl until needed.
From cuisinovia.com
From cuisinovia.com
CANNELLONI WITH SPINACH AND RICOTTA, PUMPKIN + AMARETTI SAUCE
Fill the cannelloni with the ricotta mix. (12-16 pieces). 4. In a large baking tray, place ½ of the béchamel and spread evenly. 5. Place the cannelloni on top of it and then cover the cannelloni with the remaining Béchamel. Then add the pumpkin sauce on top. 6. Bake in the oven for 20 minutes. Allow resting 5 minutes before serving. Béchamel. 7. Add milk to a pot and bring to …
From lucaciano.com
From lucaciano.com
PUMPKIN & RICOTTA CANNELLONI - RECIPES
Blend pumpkin, ricotta, and sage. Season to taste. Spoon or pipe into cannelloni tubes. Piping is much easier than spooning. Pour half the tomato puree over the base of prepared dish. Sprinkle with half the tasty cheese, and top with a single layer of cannelloni tubes. Top with remaining tomato puree and cheese. Cover dish with foil. Bake 30 ...
From recipes.barber-family.id.au
From recipes.barber-family.id.au
ROASTED PUMPKIN AND RICOTTA CANNELLONI RECIPE | NEW IDEA FOOD
Method Toss pumpkin and onions with garlic, sage and oil in a large roasting pan. Season. Cook in a moderate oven (180C) for about 30 minutes, or until pumpkin is tender. Transfer to a large bowl. Roughly mash. Cool. Stir in ricotta. Whisk tomatoes and sour cream in a jug. Season.
From newideafood.com.au
From newideafood.com.au
PUMPKIN AND RICOTTA CANNELLONI | FOOD TO LOVE
2013-06-27 Pumpkin and ricotta cannelloni. Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper. Arrange pumpkin, onion and garlic in a single layer on prepared tray. Spray with oil. Season with salt and pepper. Bake 25 minutes, or until pumpkin is golden and tender. Reduce oven to 200°C (180°C fan-forced).
From foodtolove.co.nz
From foodtolove.co.nz
ROASTED PUMPKIN & RICOTTA CANNELLONI RECIPE - RECIPEZAZZ.COM
PUMPKIN, RICOTTA AND SAGE CANNELLONI - 9KITCHEN
Preheat oven to moderate, 180°C. Lightly grease a 2-3 litre shallow ovenproof dish. Place pumpkin in a large pan of salted water. Bring to boil. Cook 5-10 minutes until tender. Drain well and mash. Transfer to a large bowl. Cool. Blend ricotta and sage into pumpkin. Season to taste.
From kitchen.nine.com.au
From kitchen.nine.com.au
BILL GRANGER'S PUMPKIN CANNELLONI RECIPE - LOVEFOOD.COM
Cut the pumpkin into 3cm cubes and scatter on a large baking tray with the onion. Drizzle over the olive oil, add the butter and sprinkle with thyme, dried chilli, some sea salt and plenty of freshly ground black pepper. Bake for 40 minutes or until golden brown, giving an occasional stir.
From lovefood.com
From lovefood.com
ROAST PUMPKIN, SPINACH AND RICOTTA CANNELLONI
Directions. 1. 1) Sprinkle pumpkin with nutmeg, drizzle with olive oil and roast. 2. 2) In saucepan saute onion and garlic (set aside to cool). 3. 3) In a large bowl, mash roasted pumpkin, then add spinach, ricotta, half of the Parmesan cheese, onion …
From slowcookercentral.com
From slowcookercentral.com
10 BEST CANNELLONI WITH RICOTTA CHEESE RECIPES | YUMMLY
2022-05-03 pasta sauce, cannelloni, ricotta cheese, sweet Italian sausage and 7 more Sunday Cannelloni L'Antro dell'Alchimista water, shallot, whole milk, …
From yummly.com
From yummly.com
PUMPKIN, RICOTTA & SPINACH CANNELLONI | RECIPE CART
350 grams butternut pumpkin, peeled, seeded, cut into 1cm pieces Olive oil spray 800 grams fresh ricotta 250 grams pkt frozen chopped spinach, thawed, excess liquid removed 45 grams (1/4 cup) pine nuts, toasted 2 tbsp chopped fresh basil 1 tsp finely grated lemon rind 12 (about 400 grams) dried curly lasagne sheets (see note) 250 milliliters (1 cup) passata (tomato pasta …
From getrecipecart.com
From getrecipecart.com
SPINACH AND RICOTTA CANNELLONI - RECIPETIN EATS
2017-09-11 18 – 22 dried cannelloni tubes (Note 3) 1 – 1 1/2 cups shredded Mozzarella More basil , for garnish (optional) Instructions Sauce: Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 – 3 minutes until translucent. Add tomato, water, salt and pepper. Stir, reduce heat to medium, simmer for 5 minutes.
From recipetineats.com
From recipetineats.com
PUMPKIN AND SPINACH CANNELLONI- HEALTHIER. HAPPIER. QUEENSLAND.
Preheat oven to 180°C (160°C fan forced). Place frozen spinach into a microwave safe bowl and cook on HIGH (100%) for 3 minutes before setting aside. Steam or microwave pumpkin with a bit of water for 10-15 minutes until tender. Squeeze handfuls of cooked spinach to remove excess liquid and add to a large bowl with garlic and ricotta or ...
From healthier.qld.gov.au
From healthier.qld.gov.au
ROAST PUMPKIN, SPINACH AND RICOTTA CANNELLONI - EVERYDAY GOURMET
Roast Pumpkin, Spinach and Ricotta Cannelloni Lovely served with salad and bread. Method Preheat oven to 180°C. Place pumpkin on a baking tray and drizzle with a little olive oil. Sprinkle with nutmeg and bake for 30 minutes or until golden and cooked through. In a medium saucepan, place tomatoes, oregano, sugar and ¼ teaspoon salt and pepper.
From everydaygourmet.tv
From everydaygourmet.tv
PUMPKIN & RICOTTA CANNELLONI | RECIPE CART
2 tbsp butter, plus extra to grease 1 leek (white part only), thinly sliced 500 grams pumpkin, peeled, diced 2 garlic cloves, crushed 2 sage leaves Pinch of grated nutmeg 1 1/2 cups ricotta 50 grams (1/2 cup) grated parmesan (or vegetarian hard cheese), plus extra 3 tbsp to sprinkle 14 cannelloni 3 tbsp (60 grams) butter 1/4 cup (35 grams) plain flour 375 milliliters (1 1/2 cups) …
From getrecipecart.com
From getrecipecart.com
PUMPKIN & RICOTTA CANNELLONI - STUDENT RECIPES
2010-09-10 Pumpkin & Ricotta Cannelloni. A classic Italian dish with a pumpkin twist! By Guest Contributor. September 10, 2010. Pasta; Preparation Time. Cook Time . Servings. 0. Ingredients. 2cups butternut pumpkin (diced) 1/2 cup tomato paste; 10 Cannelloni tubes; 1/2 cup ricotta cheese ; 1/2 cup grated cheddar cheese; 1/4 cup chopped parsley; Instructions. Step …
From studentrecipes.com
From studentrecipes.com
PUMPKIN CANNELLONI WITH SAGE BROWN-BUTTER SAUCE RECIPE
2009-08-24 Preheat oven to 350°F. Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste.
From countryliving.com
From countryliving.com
PUMPKIN, SPINACH AND RICOTTA CANNELLONI - HEALTHY FOOD GUIDE
Spoon 1/3 cup of the pumpkin filling along centre of each sheet, roll to enclose filling and put cannelloni in dish. Repeat with remaining lasagne sheets and filling. Spoon remaining tomato sauce over cannelloni to cover, dot with remaining ricotta and scatter with parmesan. Cover dish with foil. Bake for 10 minutes.
From healthyfood.com
From healthyfood.com
SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES
Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
From jamieoliver.com
From jamieoliver.com
LIGHT RICOTTA, SPINACH AND PUMPKIN CANNELLONI - THE PETITE COOK™
2015-10-13 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.
From thepetitecook.com
From thepetitecook.com
PUMPKIN CANNELLONI | THE COOK'S PANTRY
METHOD: Preheat oven to 220C. Line a baking tray with greaseproof paper. In a large bowl combine the diced pumpkin, olive oil and a generous pinch of salt and cracked black pepper and toss to coat. Transfer to the prepared baking tray and roast in the oven for approximately 20-30 minutes, until slightly softened and golden.
From thecookspantry.tv
From thecookspantry.tv
PUMPKIN & RICOTTA CANNELLONI RECIPE | WOOLWORTHS
Shop recipe Method Step 1 of 6 Preheat oven to 200°C. Line a baking tray with baking paper. Step 2 of 6 Spread pumpkin onto tray. Spray with oil and season with salt and pepper. Bake for 20-25 minutes or until pumpkin is tender. Cool. Step 3 of 6 Heat butter in a saucepan over a medium heat until melted. Add flour and stir well to combine.
From woolworths.com.au
From woolworths.com.au
VEGAN & GLUTEN FREE PUMPKIN, SPINACH & RICOTTA CANNELLONI
Add the spinach and add a tsp or two of water. Cover with the lid turn the heat to low. Let the spinach wilt for about 3 minutes. Once wilted add to the ricotta mixture. Add the vegan cheese to the bowl as well. Once the pumpkin is cooked, use a fork to mash each individual piece (while on the tray). Tip the mashed pumpkin bits into the bowl ...
From honeybunchofoniontops.com
From honeybunchofoniontops.com
PUMPKIN AND RICOTTA CANNELLONI - RECIPES - ABC RADIO
2011-06-23 Place the baked pumpkin into a mixing bowl and mash with the pepper, salt and nutmeg. Add the chopped walnuts, mozzarella and ricotta to the pumpkin. Taste and adjust the seasoning if necessary ...
From abc.net.au
From abc.net.au
PUMPKIN CANNELLONI RECIPE - GREAT BRITISH CHEFS
print recipe. 1. Preheat the oven to 180°C/gas mark 4. 2. For the pumpkin filling, toss the pumpkin with the vegetable oil and a pinch of salt and pepper in a bowl. Transfer to a roasting dish and bake for 20-25 minutes, or until golden. 1/4 pumpkin, (700g) peeled and diced. 1 pinch of salt. 1 dash of vegetable oil.
From greatbritishchefs.com
From greatbritishchefs.com
PUMPKIN AND RICOTTA CANNELLONI — LEFT OFF THE MAP
2021-02-10 2 cups ricotta cheese. 1 packet Barilla Cannelloni. 1 jar Barilla Napolitana sauce. Method. Place diced pumpkin in a baking dish, drizzle with olive oil and a big pinch of salt and bake for 30 minutes at 180 degrees Celsius. Allow pumpkin to cool for 25 minutes and then mash. Add lemon zest, lemon juice, pinch of salt, sage and ricotta and mix ...
From leftoffthemap.com.au
From leftoffthemap.com.au
RICOTTA SPINACH CANNELLONI WITH WHOLE WHEAT PUMPKIN CREPES …
2021-08-20 In a bowl place the pumpkin puree and eggs. Mix. Add the milk. Mix. Gradually add the whole wheat flour and salt (previously sifted). Beat avoiding lumps. Cover and let it rest in the refrigerator for 30 minutes. Before cooking add the tablespoons of olive …
From integralisimo.com
From integralisimo.com
PUMPKIN SPINACH AND RICOTTA CANNELLONI - COOK REPUBLIC
2009-08-24 Method Preheat oven to 180 o C. Heat oil in a pan on medium. Add pumpkin, thyme, chilli and chicken stock powder. Sauté for 5 minutes till pumpkin is tender. Add spinach and ricotta. Cook for another minute. Remove from heat. Allow to cool. Mash a bit with a spoon. Fill pumpkin mixture in cannelloni tubes.
From cookrepublic.com
From cookrepublic.com
ROASTED PUMPKIN & RICOTTA CANNELLONI RECIPE - RECIPEZAZZ.COM
SPINACH, PUMPKIN AND RICOTTA CANNELLONI RECIPE RECIPE | BETTER …
2021-06-09 Spread pumpkin on tray. Spray lightly with oil. Bake 15-20 mins until tender. Transfer to a large bowl to cool. In a medium frying pan, heat oil on high. Saute onion and garlic 1-2 mins until tender. Stir in mixed herbs. Add to pumpkin with spinach and ricotta. Season, mix well. Fill pasta shells with pumpkin mixture and place in dish.
From bhg.com.au
From bhg.com.au
PUMPKIN, SPINACH AND RICOTTA CANNELLONI | FOOD TO LOVE
2012-11-29 Fill cannelloni tubes with pumpkin mixture. Arrange cannelloni tubes in a single layer in dish. Spoon remaining tomato mixture over cannelloni. Sprinkle with remaining ricotta and the mozzarella. Bake for 30 minutes or until golden and cooked when tested at centre with a skewer. Stand for 5 minutes. Serve with baby spinach leaves.
From foodtolove.co.nz
From foodtolove.co.nz
PUMPKIN AND RICOTTA CANNELLONI - ILVE
1 packet Barilla Cannelloni 1 jar Barilla Napolitana sauce Method: Place diced pumpkin in a baking dish, drizzle with olive oil and a big pinch of salt and bake for 30 minutes at 180 degrees Celsius. Allow pumpkin to cool for 25 minutes and then mash. Add lemon zest, lemon juice, pinch of salt, sage and ricotta and mix well.
From ilve.com.au
From ilve.com.au
PUMPKIN AND RICOTTA CANNELLONI - COOKIDOO® – THE OFFICIAL …
2 garlic cloves. 20 g extra virgin olive oil, plus extra for frying. 3 fresh sage leaves, plus extra for frying. 400 g canned diced tomatoes. 50 g tomato paste. 150 g water. 30 g Vegetable stock paste (see Tips) 50 g fresh English spinach, trimmed and cut into pieces (approx. 5 …
From cookidoo.com.au
From cookidoo.com.au
PUMPKIN AND RICOTTA CANNELLONI - THE NUTRITION GUY
Pumpkin and ricotta cannelloni Ingredients: 375g ricotta cheese 400g pumpkin, cut into cubes 1 tbsp extra virgin olive oil 2½ cups passata Pinch of nutmeg 1 egg 2 tbsp parsley, chopped 2 tbsp basil, chopped 4 tbsp parmesan cheese 3/4 cup grated tasty cheese 1/4 cup mozzarella cheese Zest from 1 lemon 12 cannelloni tubes Salt and pepper to taste
From thenutritionguy.com.au
From thenutritionguy.com.au
PUMPKIN, SPINACH AND RICOTTA CANNELLONI | RECIPE | CANNELLONI, …
2 tsp fresh thyme leaves. 1 x 250g pkt frozen chopped spinach, thawed, excess liquid removed. 300g fresh low-fat ricotta. 1 x 400ml can no-added-salt tomato puree. 20.00 ml chopped fresh basil. 2 garlic cloves, crushed. 4 fresh lasagne sheets. Mixed salad leaves, to serve.
From pinterest.com.au
From pinterest.com.au
PUMPKIN, SPINACH AND RICOTTA CANNELLONI RECIPE - RECIPEYUM
Salt and pepper. Method. Preheat the oven to 200°C. Chop the pumpkin into small 1-2cm cubes and place in a baking tray lined with baking paper. Cook for 25-30 minutes or until golden. Meanwhile, dice the onion and garlic. Warm a little oil in a frypan over high heat and add the onion and garlic. When softened, add the spinach.
From recipeyum.com.au
From recipeyum.com.au
PUMPKIN, RICOTTA & SPINACH CANNELLONI | RECIPE | SPINACH CANNELLONI ...
Apr 26, 2016 - With sweet roasted pumpkin, creamy ricotta and a rich tomato sauce, this delicious twist on cannelloni makes any crowd stand to attention. Apr 26, 2016 - With sweet roasted pumpkin, creamy ricotta and a rich tomato sauce, this delicious twist on cannelloni makes any crowd stand to attention. Pinterest. Today. Explore. When the auto-complete …
From pinterest.ca
From pinterest.ca
PUMPKIN AND RICOTTA CANNELLONI | WOOLWORTHS
pumpkin and ricotta cannelloni, ... bowl. Set aside to cool. Roughly mash pumpkin. Add to leek with ricotta, walnuts, sage and egg. Stir well to ... Stand for 10 ...
From woolworths.com.au
From woolworths.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search