Makes 20 Cannelloni
Ingredients
Napoli Sauce - Click for recipe (I used 1 bottle of passata)
1 pack of Sanremo Pasta Instant Cannelloni tubes (20)
250g of Fresh Ricotta - from the deli
1 100 - 120g bag of Baby Spinach
1/2 Onion
1 Egg
500g of Pumpkin (Kent or Butternut)
Handful of Fresh Parmesan
80g of Mozzarella
EV Olive Oil
Method
Preheat your oven to 230°c.
Get your sauce going, because this will also cook in the oven it only needs about 10 minutes cooking on the stove. Click for recipe
Use a food processor or grate your onion and pumpkin and add them to a large pan with some olive oil and a sprinkle of salt.
When they begin to get some colour you can add in a bit of water and cover them with the a lid, this will help speed up the cooking time. If the water has evaporated but the pumpkin is still not soft you can add a little water. This should take about 5 minutes.
Once its cooked let the mixture cool.
In a large bowl add in the baby spinach leaves, ricotta, parmesan, mozzarella, the egg, a sprinkle of salt, a good crack of pepper and the cooled pumpkin mixture. 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. I use a piping bag to fill my pasta tubes as it's easier and less messy.
Fill all the tubes and place them in a tray, you want them to have room to grow so don't overcrowd the tray.
Pour over the sauce and give everything a shake to make sure they are submerged.
Unlike lasagna we don't want these going crispy.
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
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