Pumpkin ricotta cannelloni
original post:http://greedygirlcooks.blogspot.com/2014/10/pumpkin-ricotta-cannelloni.html
Ingredients
6 cups chopped pumpkin
2 whole garlic heads
2 cups chopped onion
3 large tomatoes
2 table spoon oil
1 teaspoon salt
½ teaspoon black pepper
2 teaspoon organic no salt seasoning
1 teaspoon onion powder
1 tablespoon thyme leaves
1 cup heavy cream
1 teaspoon salt
1/3 cup Parmesan cheese
15 oz ricotta
12-15 cannelloni pasta
1 cup shredded mozzarella
Instructions:
Prep:
- Preheat oven to 350 degrees
- Boil the cannelloni in salted water for 7 minutes
- Remove from boiling water and rinse with cold water
- Lightly spray some oil in the center and lay on a paper towel to dry
- Finely chop pumpkins, onions, and garlic.
- Season with salt, black pepper, no salt seasoning, onion powder, thyme and oil
- Place on a non-stick baking tray
- At the same time place three tomatoes in an oven safe dish and fill half way with water
- Place the tray of pumpkin and the tomatoes in the oven for 15 to 20 minutes until the pumpkins are cooked
- Reserve 2 cups of the baked pumpkin, place the rest in a dish to cool
For the sauce:
- Carefully remove the skin of the hot tomatoes
- In a blender, place the tomatoes, 2 cups of the baked pumpkin mixture, cream, Parmesan cheese and 1 teaspoon salt. Blend until smooth
For the cannelloni:
- In the bottom of a baking dish spoon 1 cup of sauce
- Fold in the ricotta cheese with the cooled baked pumpkin(try not to crush the pumpkins)
- Carefully stuff each cannelloni fully with the mixture
- Place in the baking dish with sauce, repeat until the dish is filled with stuffed cannelloni
- Pour over the top another 2 cups of sauce and sprinkle with mozzarella cheese
- Bake for 15 minutes covered and 15 minutes uncovered
Greedy tips:
- You can use jumbo shells, or lasagna for this recipe, just boil the lasagna as you normally would, cut them down to around 4 or 5 inch rectangles, fill and roll up. As for the shells those babies are even easier just boil and fill the cavities.
- If your cannelloni pasta rips, never mind fill them any way and roll up, place in the baking dish cut side down.
- It’s easier to fill with a piping bag or small spoon. You can fill one half then flip it around and fill the other side.
- Make sure to chop the pumpkin, onions and garlic into smaller sizes so they will fit into the cannelloni.