Pumpkin Cannelloni

Pumpkin_ silverbeet _ pinenut canneloni recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

  • 3 cups butternut pumpkin, peeled, diced into 1 cm cubes
  • 250gm cannelloni tubes
  • 3 Tbsp Cobram Estate Robust Extra Virgin Olive Oil
  • 1 bunch silverbeet, stalks removed
  • ½ cup pinenuts, toasted
  • 1 ½ cups fresh ricotta
  • ½ cup Greek feta
  • 1 tsp. grated nutmeg
  • Salt
  • Pepper
  • ½ cup parmesan, finely grated

TOMATO-BUTTER SAUCE

  • 2 tins diced tomatoes
  • 2 medium brown onions, peeled and halved
  • 100gm butter
  • 1 tsp. brown sugar

METHOD:

  • Preheat oven to 220C. Line a baking tray with greaseproof paper.
  • In a large bowl combine the diced pumpkin, olive oil and a generous pinch of salt and cracked black pepper and toss to coat. Transfer to the prepared baking tray and roast in the oven for approximately 20-30 minutes, until slightly softened and golden. Remove and set aside to cool slightly. Reduce oven temperature to 190C.
  • Meanwhile, place a medium saucepan over a medium heat and add the diced tomatoes, onions and butter. Bring to a light boil, reduce the heat to low and simmer for 30 minutes, stir often. Season with brown sugar and salt to taste. Remove the onions and discard.
  • In a vegetable steamer or pot of salted boiling water, wilt the silverbeet for approximately 5 minutes, until softened. Strain and allow to cool. Squeeze out the excess moisture and chop into smaller pieces.
  • In a large bowl combine the pumpkin, spinach, pinenuts, ricotta, feta and nutmeg and mix well to combine. Season with a generous amount of salt and freshly cracked black pepper.
  • In a baking dish, spoon in ¼ cup of the tomato sauce and spread along the base of the dish. Gently fill the Barilla cannelloni shells with the pumpkin mixture and align side-by-side in the baking dish. Cover with remaining tomato sauce and top with parmesan. Place in the oven (190C) and bake for 30 minutes or until pasta is al dente.

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