Pumpkin and ricotta cannelloni

Pumpkin and ricotta cannelloni

4.7 232 ratings

Prep. 25 min

Total 1 h 20 min

6 portions

Ingredients

pumpkin cut into cubes (1 cm)
300 g
brown onion cut into quarters
1
garlic cloves
2
extra virgin olive oil plus extra for frying
20 g
fresh sage leaves plus extra for frying
3
canned diced tomatoes
400 g
tomato paste
50 g
water
150 g
Vegetable stock paste (see Tips)
30 g
fresh English spinach trimmed and cut into pieces (approx. 5 cm)
50 g
ricotta (see Tips)
300 g
salt
½ tsp
ground black pepper
¼ tsp
ground nutmeg
⅛ tsp
cannelloni shells (see Tips)
250 g
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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Also featured in

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Australia and New Zealand

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