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Pumpkin Cannelloni with Ricotta

Pumpkin Cannelloni with Ricotta

Pumpkin Cannelloni

Serves 4-6

400g pumpkin, peeled, chopped into 3cm cubes
Extra virgin olive oil (EVO)    
2 cloves garlic
400g spinach
Spice Trader chilli flakes    
1 spring onion, chopped
Spice Trader whole nutmeg
200g Zany Zeus ricotta     
530g jar Sabato pasta sauce with ricotta    
250g Girolomoni cannelloni
50g Sabato herb & Parmigiano breadcrumbs
30g Parmigiano Reggiano , grated
Sea salt and freshly ground black pepper

Béchamel sauce:

800ml milk, heated
Spice Trader whole nutmeg , freshly grated
70g butter
40g Girolomoni '00 flour      
20g Parmigiano Reggiano , grated
100g Fontina


In a bowl toss pumpkin in EVO with whole garlic. Bake in oven at 180°C for 15-20 minutes until tender. Set aside.

Cook spinach in a saucepan until wilted. Squeeze out excess water and set aside.

Once cool, coarsely mash the pumpkin together with the chilli flakes and spring onion.

In a separate bowl mix the spinach and nutmeg with the ricotta.

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.

To assemble:

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 over breadcrumbs and Parmigiano 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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