Pumpkin Ricotta Cannelloni | Recipe
Pumpkin Ricotta Cannelloni | Recipe
Cooking Time:
30 min
Baking Time:
35 min
Difficulty:
Medium
Persons
-
For the filling:
-
1 tbsp
-
2red peppers
-
600 gbutternut squash
-
1onion
-
3 tbspoil
-
200 gspinach
-
50 gsmoked almonds
-
1 tbspdark balsamic vinegar
-
1/2lemon, juice
-
250 gricotta
-
For the tomato sauce:
-
1 tsp
-
1onion
-
1 clovegarlic
-
2 tbspolive oil
-
2 tinschopped tomatoes
-
1 pinchsugar
-
salt, pepper
-
Also:
-
150 gcheese, e.g. Gouda
-
20–25Cannelloni
1
Preheat the oven to 200°C (top/bottom heat). Place the peppers on a shelf in the oven and bake for about 15 minutes until the skin turns black. Then place in a large bowl of cold water and leave to cool.
2
Peel the pumpkin and cut into large chunks. Peel and finely dice the onion. Heat the oil in a large saucepan and fry the pumpkin chunks in it for about 3 minutes. Then add the onions and fry for 2 minutes. Cover with 300 ml salted water and cook for about 20 minutes, stirring several times. Add the Pumpkin Pie Spice just before the end of the cooking time.
3
In the meantime, wash the spinach and cut into strips of about 0.5 cm. Remove the peppers from the water, peel and dice into 0.5 cm cubes. Finely chop the smoked almonds. Mash the pumpkin and fold in the spinach, peppers and smoked almonds. Season the filling with salt, pepper, balsamic vinegar, lemon juice and Pumpkin Pie Spice. Stir in the ricotta and set aside.
4
For the tomato sauce, peel and finely dice the onion and garlic. Heat the olive oil in a saucepan and sauté over medium heat for about 3 minutes until translucent. Add the tomatoes and season with salt, pepper, sugar and Pumpkin Pie Spice. Let the sauce simmer for 5 minutes.
5
In the meantime, grate the Gouda. Grease a large baking dish with a little oil and spread 2 tbsp tomato sauce in it. Pour the pumpkin mixture into a piping bag, fill the cannelloni with it, and place each one into the baking dish. Cover with the remaining tomato sauce and sprinkle with the Gouda. Place the filled cannelloni in the oven for about 35 minutes.
Nutritional information: (Per person)
Calories
730 kcal
Carbohydrates
64 g
Protein
32 g
Fat
37 g
Method
1
Preheat the oven to 200°C (top/bottom heat). Place the peppers on a shelf in the oven and bake for about 15 minutes until the skin turns black. Then place in a large bowl of cold water and leave to cool.
2
Peel the pumpkin and cut into large chunks. Peel and finely dice the onion. Heat the oil in a large saucepan and fry the pumpkin chunks in it for about 3 minutes. Then add the onions and fry for 2 minutes. Cover with 300 ml salted water and cook for about 20 minutes, stirring several times. Add the Pumpkin Pie Spice just before the end of the cooking time.
3
In the meantime, wash the spinach and cut into strips of about 0.5 cm. Remove the peppers from the water, peel and dice into 0.5 cm cubes. Finely chop the smoked almonds. Mash the pumpkin and fold in the spinach, peppers and smoked almonds. Season the filling with salt, pepper, balsamic vinegar, lemon juice and Pumpkin Pie Spice. Stir in the ricotta and set aside.
4
For the tomato sauce, peel and finely dice the onion and garlic. Heat the olive oil in a saucepan and sauté over medium heat for about 3 minutes until translucent. Add the tomatoes and season with salt, pepper, sugar and Pumpkin Pie Spice. Let the sauce simmer for 5 minutes.
5
In the meantime, grate the Gouda. Grease a large baking dish with a little oil and spread 2 tbsp tomato sauce in it. Pour the pumpkin mixture into a piping bag, fill the cannelloni with it, and place each one into the baking dish. Cover with the remaining tomato sauce and sprinkle with the Gouda. Place the filled cannelloni in the oven for about 35 minutes.
Nutritional information: (Per person)
Calories
730 kcal
Carbohydrates
64 g
Protein
32 g
Fat
37 g
Pumpkin ricotta cannelloni
Cannelloni with a pumpkin and ricotta filling and a fresh tomato sauce. With its golden cheesy crust, this beloved classic absolutely hits the spot. The must-have for all pumpkin fans: our Pumpkin Pie Spice! Perfect for sweet and savoury dishes alike.
Pumpkin spice latte
Whenever Pumpkin Spice is mentioned, our first thought is always the drink! Try our recipe for a Pumpkin Spice Latte – guaranteed to taste like your favourite barista’s. Tip: Also delicious as a pumpkin pie iced latte for warm days.
Ingredients
Persons
-
For the filling:
-
1 tbsp
-
2red peppers
-
600 gbutternut squash
-
1onion
-
3 tbspoil
-
200 gspinach
-
50 gsmoked almonds
-
1 tbspdark balsamic vinegar
-
1/2lemon, juice
-
250 gricotta
-
For the tomato sauce:
-
1 tsp
-
1onion
-
1 clovegarlic
-
2 tbspolive oil
-
2 tinschopped tomatoes
-
1 pinchsugar
-
salt, pepper
-
Also:
-
150 gcheese, e.g. Gouda
-
20–25Cannelloni
