Pumpkin and ricotta cannelloni
TM6 TM5 TM31

Pumpkin and ricotta cannelloni

4.8 (96 ratings)

Ingredients

  • 300 g pumpkin, cut into cubes (1 cm)
  • 1 brown onion, cut into quarters
  • 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 cm)
  • 300 g ricotta (see Tips)
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ⅛ tsp ground nutmeg
  • 250 g cannelloni shells (see Tips)
  • pine nuts, toasted, for sprinkling

Nutrition
per 1 portion
Calories
1229.6 kJ / 292.8 kcal
Protein
12.4 g
Carbohydrates
16.6 g
Fat
18.6 g
Saturated Fat
7 g
Fibre
5.4 g
Sodium
1396.3 mg

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