Pumpkin Cannelloni with Ricotta
400g pumpkin (peeled, chopped into 3cm cubes)
2 cloves garlic
1 530g jar
1 spring onion, chopped
Sea salt and freshly ground black pepper
800ml milk (heated with a bay leaf)
In a bowl toss pumpkin in EVO with whole garlic. Bake in oven at 180°C for 15-20 minutes until tender.
Cook spinach in a saucepan until wilted. Squeeze out excess water and set aside.
To make béchamel sauce:
In a saucepan warm milk and nutmeg, do not boil. In a separate pot melt butter. Add flour and cook out for 2 minutes while stirring. Reduce the heat and slowly add milk while continuously stirring. Take off heat and stir through cheese until melted.
Cool pumpkin and coarsely mash together with the chilli flakes and spring onion.
In a separate bowl mix the spinach and nutmeg with the ricotta.
Pour ricotta pasta sauce to cover the base of a large ovenproof dish, approximately 20-28cm.
Fill a piping bag with pumpkin mixture and pipe to fill half the cannelloni tubes, then do the same with the spinach mixture.
Lay tubes into the dish and pour béchamel sauce over.
Sprinkle breadcrumbs to finish and cover tightly with aluminium foil. Bake in oven for 45 minutes. Remove foil and bake for a further 20 minutes.
Rest for 5 minutes before serving and enjoy alongside a fresh salad.
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