Ricotta and pumpkin cannelloni

Name: Ricotta and pumpkin cannelloni
Cook time: 25 min
Yield: 2

with tomato sugo and hazelnut crumb

Ready in around 25 mins

RECIPE FACT:

Pasta was introduced to Italy by Marco Polo following his exploration of the far east.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE). BOIL THE KETTLE.
1. TO PREPARE THE PUMPKIN AND RICOTTA STUFFING:

Line a baking dish with baking paper and pour in half the tomato sugo into the base of the dish. Place the seasoned ricotta and steamed pumpkin into a bowl and mash roughly using a fork. Fold through the baby kale.
2. TO PREPARE THE CANNOLLONI:

Cut the lasagne sheets in half. Spread a spoonful of the pumpkin and ricotta mix onto one end of a lasagne sheet and roll up, place into the baking dish, seam side down and repeat with the remaining sheets. Pour the remaining tomato sugo over the top of the cannelloni and sprinkle over the hazelnut and mozzarella crumb. Bake in the oven for 20-25 mins until cheese is melted and golden.
3. TO COOK THE BROCCOLINI:

Trim the woody ends off the broccolini. Pour boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling add the broccolini and cook for 2-3 mins. Drain well into a colander.
TO SERVE:

Place pumpkin and ricotta cannelloni onto plates and serve with broccolini on the side drizzled with balsamic dressing.