Squash Ricotta Wraps With Coriander Salsa Recipes

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SQUASH & RICOTTA WRAPS WITH CORIANDER SALSA



Squash & ricotta wraps with coriander salsa image

The combination of sweet squash, creamy ricotta and a zingy salsa creates a flavour-packed supper

Provided by Emma Lewis

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8

½ squash , peeled and cut into thin slices
1 tsp cumin
3 tbsp vegetable oil
1 green chilli , deseeded, finely chopped
handful coriander leaves, chopped
zest and juice 1 lime
4 soft wheat tortillas
100g ricotta

Steps:

  • Toss together the squash, cumin and 2 tbsp oil in a bowl and season well. Cook on a hot griddle for 3-5 mins on each side until lightly charred and soft.
  • Mix together the chilli, coriander, lime zest and a squeeze of juice with the remaining tbsp oil to make a salsa. Toast the tortillas on the griddle for 30 secs on each side. Fold them in half, then halve again to make a pocket. Place some squash slices inside and dollop over some ricotta. Drizzle with the salsa and serve straight away.

Nutrition Facts : Calories 549 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 2.68 milligram of sodium

SQUASH, SAGE, AND RICOTTA CANNELLONI



Squash, Sage, and Ricotta Cannelloni image

Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h15m

Number Of Ingredients 10

3 tablespoons olive oil, plus more for baking dish and sheet
Coarse salt and ground pepper
8 wide lasagna noodles
1/2 butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch chunks
2 shallots, chopped
1/4 cup plus 2 tablespoons milk
1 teaspoon finely chopped fresh sage leaves, plus 8 to 10 whole leaves
1/8 teaspoon ground nutmeg
2 cups ricotta (15 ounces)
3/4 cup grated Parmesan

Steps:

  • Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl.
  • In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
  • Spread 1/4 cup squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.
  • Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.

Nutrition Facts : Calories 570 g, Fat 30 g, Fiber 3 g, Protein 25 g

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