Pumpkin Spinach And Ricotta Cannelloni
24 Aug 2009
I have never made cannelloni before and now that I have, I don’t know why I never did. I was browsing through Bill Granger’s "Feed Me Now" [yes, again .. and I would take this moment to enthusiastically recommend this book to anyone who is looking for special recipes that lean towards healthy and have that home-made feel to them, to buy this book straightaway] and the Pumpkin Cannelloni recipe caught my eye. Lorraine from Not Quite Nigella has tried it with flying marks, so I thought to myself, why not? But on that day, I was feeling especially lazy, so I adapted the recipe, omitted many ingredients and whipped up something so delectable, I couldn’t believe what I had been missing out on all along. I used store-bought Alfredo sauce and Passata for this recipe, since I didn’t have any home-made pasta sauces left over.
PUMPKIN SPINACH AND RICOTTA CANNELLONI
[Preparation Time : 30 minutes/ Baking Time : 30 minutes/ Serves 2]
Ingredients
10 cannelloni tubes
2 cups diced pumpkin [1 cm diced pieces]
1 cup chopped spinach
1/4 cup ricotta cheese
1 tsp chicken stock powder
1 tsp thyme
1/4 tsp dried red chilli flakes
1 cup alfredo sauce
1 cup passata
1/2 cup mozzarella cheese
freshly ground black pepper
1 tsp olive oil
Method
Preheat oven to 180oC.
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. In a glass, ovensafe dish, place the tubes snugly. Top with alfredo sauce and then passata. Sprinkle with shredded mozzarella and black pepper.
Bake in the pre-heated oven for 20-30 minutes until cooked and cheese is golden.
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This is a really interesting dish, and a great way to use an ingredient that will be coming into season really soon.
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OH, this sound fantastic. I love making our own pasta but have never thought of cannoli. Guess what I am adding to our test kitchen for as soon as I find pumpkin at the store!
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Beautiful photos Sneh and so glad that you liked it! It’s so eay but so rewarding. That’s why I love Bill’s recipes
Sounds amazing… and looks amazing, too! I absolutely love pumpkin… It’s wonderful with alfredo sauce!
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What an excellent meal! I love all of ypur yummie flavours together!
MMMMMMMMMMMM,…
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Very interesting, I will save this recipe for October when the pumpkin season begins! I think this should look as beautiful in reality as this dish looks in your photos. These warm colours combine perfectly! And hey, where did you find that retro fork?!
Thanks for your nice comments guys! I made this twice after posting it here and the few variations I made went down real well.
Alina, I got the fork from ebay. It is silver