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Pumpkin Ricotta Cannelloni feature image

Pumpkin Ricotta Cannelloni

Sarah
Pumpkin Ricotta Cannelloni is a hearty and comforting dish that brings together the creamy richness of ricotta and the sweet, caramelised flavours of roasted pumpkin. This baked pasta dish is topped with a luxurious leek and cream sauce, making it a perfect meal for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Course Dinner
Cuisine Italian
Servings 6
Calories 490 kcal

Ingredients
  

  • 750 g pumpkin kent, roughly chopped
  • 375 g ricotta
  • 1 lemon
  • 2 garlic cloves minced
  • 1 teaspoon thyme dried
  • ¼ cup/handful parmesan grated
  • sea salt flakes
  • pepper
  • 1 tablespoon olive oil

For the sauce

  • 1 leek finely diced
  • 2 large shallots finely diced
  • 3 garlic cloves minced
  • 250 ml/1 cup thickened cream
  • 250 ml/1 cup chicken stock
  • sea salt flakes
  • pepper

the rest

  • 250 g cannelloni
  • ⅓ cup parmesan
  • ⅓ cup tasty cheese or any melty cheese like mozzarella
  • 15 sage leaves
  • 2 tbsp butter

Instructions
 

  • Preheat oven to 200C.
  • Place the pumpkin on a lined baking tray with a good drizzle of olive oil, salt pepper and thyme and bake for 20 - 25 minutes until nice and caramelised around the edges.
  • Meanwhile, bring a pan to medium/high heat and add the shallots with a good pinch of salt. Sauté for 3 - 4 minutes until they begin to soften then add the leek and sauté for a further 3 - 4 minutes.
  • Add the garlic, sauté for another minute then add the cream and chicken stock. Bring this to a boil and simmer for 5 minutes.
  • Once the pumpkin has cooled a little, add to a mixing bowl, lightly mash then add the ricotta, juice and zest of a lemon, the garlic, parmesan and a good pinch of salt and pepper. Roughly combine it.
  • Pipe the pumpkin ricotta mix into the cannelloni. Scoop one ladle of leek cream sauce on the bottom of an oven safe dish. Evenly spread the filled cannelloni over the dish then pour the rest of the creamy sauce on top.
  • Grate the rest of the parmesan and tasty cheese on top. Cover with baking paper then seal with foil. Bake for 25 minutes then remove the foil and baking paper and bake for another 15 - 20 minutes.
  • Fry the sage leaves in the butter until crispy. Top off the cannelloni with the sage and enjoy!

Nutrition

Calories: 490kcalCarbohydrates: 32gProtein: 17gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 100mgSodium: 291mgPotassium: 695mgFiber: 3gSugar: 8gVitamin A: 12024IUVitamin C: 25mgCalcium: 322mgIron: 3mg
Keyword cannelloni, pasta recipe, pumpkin and ricotta cannelloni
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