Pumpkin Ricotta and Spinach Cannelloni

Ingredients (serves 6)

• 350g butternut pumpkin, peeled, seeded, cut into 1cm pieces
• Olive oil spray
• 800g fresh ricotta
• 250g pkt frozen chopped spinach, thawed, excess liquid removed
• 45g (1/4 cup) pine nuts, toasted
• 2 tbs chopped fresh basil
• 1 tsp finely grated lemon rind
• 12 (about 400g) dried curly lasagne sheets (see note)
• 250ml (1 cup) passata (tomato pasta sauce)
• 125ml (1/2 cup) white wine
• 125ml (1/2 cup) chicken stock
• 1 tbs shredded parmesan

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on tray. Spray with oil. Bake for 30 minutes or until tender.
2. Meanwhile, combine the ricotta, spinach, pine nuts, basil and lemon rind in a bowl.
3. Bring a deep frying pan of water to boil. Cook 4 lasagne sheets for 5-8 minutes or until they start to soften. Spoon a little cooking water onto a baking tray. Use tongs to transfer lasagne sheets, 1 at a time, to the tray. (The water stops pasta sticking together.) Repeat, in 2 more batches, with remaining lasagne sheets. Cut each lasagne sheet in half crossways. Trim curly edge from one side of each lasagne sheet, about 1cm from edge.
4. Stir the pumpkin into the ricotta mixture. Place 2 tablespoons of ricotta mixture in the centre of 1 lasagne sheet. Roll up to enclose the filling. Repeat with the remaining ricotta mixture and lasagne sheets.
5. Stand the cannelloni, curl-side up, in a deep 1.5L (6-cup) capacity ovenproof dish. Combine passata, wine and stock in a jug. Pour over cannelloni. Sprinkle with parmesan. Bake for 30 minutes or until golden.

Ingredients (serves 4)

• 1kg Jarrahdale pumpkin, deseeded, peeled
• 1 tbs olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 800g Val Verde diced tomatoes
• 1 tsp dried oregano
• Pinch of sugar
• Salt & freshly ground pepper
• 250g frozen chopped leaf spinach, thawed
• 350g fresh ricotta
• Pinch ground nutmeg
• 4 San Remo fresh lasagna sheets, halved crossways
• 1/3 cup (35g) finely grated parmesan

Method

1. Cut the pumpkin into 3cm chunks, then steam or microwave. Drain and mash.
2. Meanwhile, heat the oil in a saucepan over a medium heat. Add the onion and garlic, and cook for 4-5 minutes until soft. Add the tomatoes, oregano and sugar. Season with salt and pepper. Bring to the boil. Reduce to a medium heat and simmer for 10 minutes.
3. Squeeze handfuls of the spinach over a bowl to remove the excess liquid. Combine the pumpkin, spinach, ricotta and nutmeg. Season with salt and pepper. Divide the mixture into 8 portions.
4. Preheat oven to 180°C. Spread 1 cup (250ml) of the tomato sauce over the base of a 2 litre rectangular ovenproof dish. Place a portion of the mixture in the middle of each lasagna piece. Roll up to enclose. Place seam side down in the dish. Pour over remaining tomato sauce. Sprinkle with the parmesan. Bake for 25-30 minutes or until tender.