Makes 18 Cannelloni
Ingredients
9 Fresh Rana Lasagne Sheets
750g of Fresh Ricotta - 2 Tubs
1 Bunch of Spinach
1 Red Onion
1/2 Small Butternut Pumpkin
Handful of Fresh Parmesan
EV Olive Oil
Method
Preheat your oven to 230°c.
Get your sauce going, you'll need to double to recipe, so 4 tins.
Soak your spinach to wash it well, drain and chop.
Finely dice or grate your onion and pumpkin and add them to a large pan with some olive oil and a sprinkle of salt.
Once they begin to brown you can add in a bit of water and cover with the a lid, this will help speed up the cooking time. If the water has evaporated but the pumpkin is still not soft keep adding a little water.
Once the pumpkin is almost done you can add in the spinach and cook everything together. Let it cool once it's cooked.
Once it has cooled add in the ricotta, parmesan, a sprinkle of salt and a good crack of pepper. Mix till it's all combined and smooth and have a taste for seasoning.
By this stage your sauce will be ready, before you take it off the heat add in about 2 cups of water.
Time to assemble - start with a few ladles of sauce and a drizzle of oil on the base of your dish.
My favourite pasta to use are the RANA Lasagne Sheets (Available at Woolworths), they're thin and delicate but still have a bite and they don't mush up if you over cook them. I cut the sheets through the middle as I prefer smaller cannelloni. 1 Packet has 6 sheets and 2 sheets is enough per adult, but you can fill them with extra filling to bulk them up or buy 2 packets and freeze some pre-rolled ones.
Decide if you're wanting long ones or half size and cut the sheets if you need.
You'll need to mentally divide the mixture so you'll have enough at the end but about 2 spoonfuls per small roll is good.
Roll the sheets up lightly, place them on the tray and ladle over sauce till they're pretty much submerged. Remember the pasta is raw so the moisture of the sauce is going to cook them.
Cover with foil and place them in the oven for about 30 minutes, check if they're ready by sticking a knife into them, it should go through without any resistance.
Grate over some fresh Parmesan and serve.
Enjoy x
My Tip: You can also roast the pumpkin and onion, then blend it and add it to the cheese mixture.
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