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Ingredients
- 300 g pumpkin cut into cubes (1 cm)
- 1 brown onion cut into quarters
- 2 garlic cloves
- 20 g extra virgin olive oil plus extra for frying
- 3 fresh sage leaves plus extra for frying
- 400 g canned diced tomatoes
- 50 g tomato paste
- 150 g water
- 30 g Vegetable stock paste (see Tips)
- 50 g fresh English spinach trimmed and cut into pieces (approx. 5 cm)
- 300 g ricotta (see Tips)
- ½ tsp salt
- ¼ tsp ground black pepper
- ⅛ tsp ground nutmeg
- 250 g cannelloni shells (see Tips)
- pine nuts toasted, for sprinkling
- Nutrition
- per 1 portion
- Calories
- 292.8 kcal / 1229.6 kJ
- Protein
- 12.4 g
- Fat
- 18.6 g
- Carbohydrates
- 16.6 g
- Fibre
- 5.4 g
- Saturated Fat
- 7 g
- Sodium
- 1396.3 mg
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