Pumpkin and Ricotta Cannelloni
The perfect balance of creamy white sauce and crunchy pine nuts, with the perfect filling of pumpkin and ricotta.
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Preparation Time
30 minutes
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Cooking Time
70 minutes
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Serves
4
600g peeled pumpkin, cut into 1cm thick slices
Pinch of grated nutmeg
1 tablespoon olive oil
1 onion, finely diced
400g fresh ricotta
2 tablespoons finely chopped fresh sage
2/3 cup (50g) finely grated Parmesan
250g pack Latina™ Fresh Cannelloni Sheets
1/2 cup (40g) finely grated Parmesan, extra
2 tablespoons pine nuts
The White sauce:
50g butter
1/3 cup plain flour
4 cups (1 litre) milk
1. To separate Cannelloni sheets, wrap the sheets in plastic wrap and heat in microwave on HIGH/1100 watts for 15 seconds.
2. Preheat oven to 200°C (180°C fan-forced). Line a tray with baking paper. Toss pumpkin in a little oil and nutmeg and bake for 20 minutes. Mash roughly with a fork.
3. Heat oil in a fry pan, add onion and cook until soft. Combine ricotta, sage and Parmesan in a bowl. Add onion and pumpkin.
4. To make white sauce. Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes, stirring constantly. Add milk, whisking well until smooth. Cook over low heat until white sauce thickens.
5. Spread 1 cup of white sauce over the base of a shallow 3 litre capacity ovenproof dish. Spoon 1/4 cup pumpkin mixture along the base of the short end of Latina™ pasta. Roll to enclose the filling and place on top of sauce in baking dish, seam side down. Repeat with remaining cannelloni sheets and filling. Pour over remaining white sauce, cover with foil and bake for 30 minutes.
6. Remove foil, sprinkle with extra cheese and pine nuts and bake a further 15 minutes or until cheese has melted and pasta is tender.
Sweet Potato can be used instead of Pumpkin for a different, yet equally delicious flavour.
The following products might work well with this recipe: