Pumpkin Ricotta Cannelloni

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 onion (s), finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 large can (s) tomato (s), peeled
  • salt
  • pepper
  • sugar
  • 2 tablespoon basil, dried
  • 400 g Hokkaido pumpkin (se)
  • 1 chilli pepper (s)
  • 2 tablespoon butter
  • 100 ml vegetable stock
  • 300 g ricotta
  • 2 tablespoon pumpkin seeds or sunflower seeds, chopped
  • 2 tablespoon thyme, fresh
  • 12 cannelloni
  • 250 g crème fraîche
  • 100 ml milk
  • 50 g parmesan, rated
  • 125 g mozzarella
Pumpkin Ricotta Cannelloni
Pumpkin Ricotta Cannelloni

Instructions

  1. Steam the onion and garlic in the hot oil. Add tomatoes and juice, season with salt, pepper and a pinch of sugar, steam for 10 minutes. Roughly mash the tomatoes and mix in the basil.
  2. Put the tomato sauce in a rectangular shape (approx. 20 x 30 cm).
  3. Peel and core the pumpkin, cut into small cubes and sauté with the chopped chilli in the butter. Pour in the stock and cook covered for 10 minutes. Cook uncovered for another 5 minutes, stirring, until the cooking liquid has evaporated. Mash the pumpkin and mix with the ricotta, pumpkin seeds or sunflower seeds and thyme, salt and pepper.
  4. Preheat the oven to 180 degrees. Pour the pumpkin mixture into the cannelloni and add the cannelloni to the tomato sauce in the mold and press down a little. Mix the crème fraîche, milk and Parmesan, season with salt and pepper and pour over the cannelloni. Cut the mozzarella into thin slices and spread on top. Cook in the oven for approx. 40 minutes.

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