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Pumpkin Cannelloni with Ricotta

Pumpkin Cannelloni with Ricotta

Serves 4-6


400g spinach

400g pumpkin (peeled, chopped into 3cm cubes)

2 cloves garlic

200g Zany Zeus Ricotta

The Spice Trader Chilli (crushed)

The Spice Trader Nutmeg (whole) , grated

1 530g jar Sabato Pasta Sauce with Ricotta Forte

1 spring onion, chopped

250g Girolomoni Grano Duro Cannelloni

30ml Extra Virgin Olive Oil (EVO)

30g Parmigiano Reggiano ~ Freshly Cracked Wedge , grated

50g Sabato Herb & Parmigiano Breadcrumbs

Sea salt and freshly ground black pepper


Béchamel sauce:

70g butter

40g flour

800ml milk (heated with a bay leaf)

20g Parmigiano Reggiano ~ Freshly Cracked Wedge , grated

100g Fontina

The Spice Trader Nutmeg (whole) , grated


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.

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 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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