How to cook cannelloni with pumpkin and ricotta – an unusual dish recipe

Pumpkin is considered one of the healthiest foods, which also delights with its original taste. It can be baked, used in fresh juices, and added to salads. It is also suitable for creating very unusual dishes. We at joy-pup offer a recipe for cannelloni with pumpkin and ricotta.

Ingredients

For filling:

• Pumpkin – 500 g
• Ricotta – 250 g
• Parmesan – 50 g
• Garlic – 2 cloves
• Olive oil – 2 tbsp. l.
• Salt – to taste
• Pepper – to taste
• Nutmeg – 1/4 tsp.

For the sauce:

• Tomato sauce – 500 ml
• Olive oil – 1 tbsp. l.
• Onion – 1 pc.
• Garlic – 2 cloves
• Sugar – 1 tsp.
• Salt – to taste
• Pepper – to taste

For the cannelloni:

• Cannelloni – 250 g
• Mozzarella – 150 g
• Parmesan – 50 g

Step-by-step recipe for cannelloni with pumpkin and ricotta

• Peel and seed the pumpkin and cut into cubes. Preheat the oven to 200 degrees.
• Place the pumpkin on a baking sheet, pour in olive oil, add chopped garlic, salt and pepper. Bake for 25-30 minutes until soft.
• Mash the baked pumpkin in a bowl, add ricotta, grated Parmesan and nutmeg. Mix well.
• In a preheated frying pan, fry finely chopped onion in olive oil until golden brown. Add minced garlic and fry for another minute. Pour in tomato sauce, add salt, pepper and sugar. Simmer over medium heat for 10-15 minutes.
• Fill raw cannelloni tubes with pumpkin and ricotta filling. This is convenient to do using a pastry bag or a teaspoon. Place the stuffed cannelloni in a baking dish.
• Pour the prepared tomato sauce over the cannelloni. Sprinkle grated mozzarella and Parmesan cheese on top. Cover the pan with foil and bake in an oven preheated to 180 degrees for 25 minutes. Remove the foil and bake for another 10-15 minutes until golden brown.

Serve the cannelloni hot, sprinkled with fresh herbs (basil or parsley). This dish goes well with a light salad of fresh vegetables and a glass of white wine.