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How to make Pumpkin and spinach 'honeycomb' cannelloni

Yield = 6
Prep time: 0:45
Cook time: 1:25
Total time: 2:10

Ingredients

  • 1.5kg butternut pumpkin, peeled, cut into 2cm pieces
  • 1/3 cup extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1/3 cup pine nuts
  • 350g baby spinach
  • 400g fresh ricotta, crumbled
  • 1 cup finely grated parmesan
  • 20g butter
  • 1 3/4 cups thickened cream
  • 1/2 cup milk
  • 2 tablespoons shredded fresh sage leaves
  • 13 Latina Fresh lasagne sheets
  • 1 cup grated mozzarella
  • Extra 2 tablespoons small sage leaves

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Place pumpkin on prepared trays. Drizzle with 1⁄2 the oil. Season with salt and pepper. Roast for 30 minutes or until tender. Roughly mash 1⁄2 the pumpkin.
  • Step 2 Meanwhile, heat the remaining oil in a medium 6cm-deep, heavy-based ovenproof frying pan over high heat. Add 1/2 the onion and 1/2 the garlic. Cook, stirring, for 3 to 4 minutes or until onion softens. Add pine nuts. Cook, stirring, for 1 minute or until golden. Add spinach. Cook, stirring, for 2 minutes or until just wilted. Season with salt and pepper. Transfer to a large bowl. Stir in mashed and diced pumpkin, ricotta and 2/3 cup parmesan.
  • Step 3 Melt butter in frying pan over medium heat. Add the remaining onion and garlic. Cook, stirring, for 3 to 4 minutes or until onion softens. Add cream and milk. Bring to the boil. Boil, uncovered, for 3 to 4 minutes or until sauce thickens slightly. Stir in shredded sage. Season with salt and pepper. Transfer to a large jug.
  • Step 4 Cut each lasagne sheet, crossways, into 5 strips. Place 1 strip on a flat surface. Spoon 1 tablespoon pumpkin mixture 1cm in from 1 short end. Roll up strip to enclose filling. Repeat with remaining pumpkin mixture and lasagne strips. Arrange filled cannelloni, standing upright, in frying pan, making sure cannelloni sit closely together.
  • Step 5 Drizzle sauce mixture over and in between the cannelloni. Sprinkle with mozzarella and remaining parmesan. Cover with baking paper, then foil. Bake for 30 minutes. Uncover. Top with extra sage leaves. Bake a further 15 minutes or until cheese is golden and pasta is tender. Serve.