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Monday, August 29, 2011

Pumpkin, Spinach and Ricotta Cannelloni

I love Cannelloni but until I found out that our local supermarket had Gluten Free cannelloni tubes, it had never crossed my table.

However, with the pasta in site I had no choice but to make us this delicious recipe for our Sunday dinner.

I should mention I found it rather difficult, having never made it before, piping the mixture into the tubes, and that our kitchen was covered in a fine layer of ricotta-ey, spinach-ey, pumpkin-ey filling, but the end result was well worth the effort and I have decided next time we’ll use the Lasagne-Sheet method instead!

What will I need?

175g Pumpkin
500g Ricotta
125g Frozen spinach
1 tbs pine nuts, toasted
2tbs fresh basil, or 1/2tsp dried basil.
Zest of half a lemon.
1 cup tomato passate
½ cup Chicken Stock
½ cup wine
2 cloves garlic
250g Cannelloni tubes (I used GF tubes)
Mozarella

Now what?

1.             As always, we need to preheat our ovens – this time to 200oC.

2.             Chop the pumpkin into roughly 3cm pieces and place on baking paper on a baking tray. Give the pumpkin a light spray with cooking oil and then pop into the oven for 30 minutes, or until the flesh is soft and mashable.

3.             I like to, during this time, prepare my passatta and set it aside for when it’s needed. All we need to do is sautĂ© the garlic in a sauce pan, then add the stock, wine, and passata. Bow, with that taken care of we set it aside until needed.

4.             After half an hour, take the pumpkin out of the oven, and mash it with a fork until it forms a thin layer on the baking paper – this will help it cool down faster.

5.             Whilst the Pumpkin cools, mash the ricotta, spinach, and pine nuts together with a fork until well combined. Add pumpkin, basil, and lemon zest and mix thoroughly with your fork.

6.             Now it’s time to prepare the cannelloni!

7.             Using a piping bag, pipe each tube with the mixture ensuring to keep one end blocked up so the mixture doesn’t fall straight out the other end! I always use a skewer to help ensure the tubes are filled to capacity and there’s no gaps or airholes.

8.             Into a baking dish, pour one third of the passata. Now, place each filled cannelloni into the dish and once finished, top with the remaining passatta.

9.             Slice or grate some mozzarella on top and then place into the oven for 40 minutes or until the pasta is tender.

10.         Enjoy!