Pumpkin and ricotta cannelloni (Skinnymixers)

Pumpkin and ricotta cannelloni (Skinnymixers)

4.7 240 évaluations

Prép. 25min

Total 1h 20min

6 portions

Ingrédients

pumpkin cut into cubes (1 cm)
300 g
brown onion cut into quarters
1
garlic cloves
2
extra virgin olive oil plus extra for frying
20 g
fresh sage leaves plus extra for frying
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

Niveau

moyen

Infos nut. par 1 portion

Sodium 1396.3 mg

Protides 12.4 g

Calories 1229.6 kJ / 292.8 kcal

Lipides 18.6 g

Fibre 5.4 g

Graisses saturées 7 g

Glucides 16.6 g

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Également présenté dans

Skinnymixers 'A Little Taste of...' 9 Recettes
Australie et Nouvelle-Zélande

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