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Pumpkin and ricotta cannelloni (Skinnymixers)

Pumpkin and ricotta cannelloni (Skinnymixers)
4.7 246 ratings
Prep. 25 min
Total 1 h 20 min
6 portions
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Ingredients

  • pumpkin cut into cubes (1 cm)
    300 g
  • brown onion cut into quarters
    1
  • garlic cloves
    2
  • extra virgin olive oil plus an extra 2 tbsp
    20 g
  • fresh sage leaves
    3
  • canned diced tomatoes
    400 g
  • tomato paste
    50 g
  • water
    150 g
  • Vegetable stock paste (see Tips)
    30 g
  • fresh English spinach trimmed and cut into pieces (approx. 5 cm)
    50 g
  • ricotta (see Tips)
    300 g
  • salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • ground nutmeg
    ⅛ tsp
  • cannelloni shells (see Tips)
    250 g
  • pine nuts toasted, for sprinkling

Difficulty

medium

Nutrition per 1 portion

Sodium 1396.3 mg
Protein 12.4 g
Calories 1229.6 kJ / 292.8 kcal
Fat 18.6 g
Fibre 5.4 g
Saturated Fat 7 g
Carbohydrates 16.6 g

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