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Ingredients
Filling
1 tbsp olive oil
150 g onion, chopped
1 clove garlic, crushed
250 g peeled pumpkin, cubed
100 g baby spinach leaves
150 g ricotta cheese
1 tsp fresh sage, chopped
30 g Parmesan, finely grated
1 pinch nutmeg
150 g onion, chopped
1 clove garlic, crushed
250 g peeled pumpkin, cubed
100 g baby spinach leaves
150 g ricotta cheese
1 tsp fresh sage, chopped
30 g Parmesan, finely grated
1 pinch nutmeg
Tomato Sauce
1 tbsp olive oil
150 g onion, choped
2 cloves garlic, crushed
2 x 400 g tins of chopped tomatoes
300 ml vegetable stock
30 g sundried tomato paste
30 g tomato puree
3 tbsp apple juice
1 tbsp fresh basil, chopped
150 g onion, choped
2 cloves garlic, crushed
2 x 400 g tins of chopped tomatoes
300 ml vegetable stock
30 g sundried tomato paste
30 g tomato puree
3 tbsp apple juice
1 tbsp fresh basil, chopped
To Assemble the Dish:
12 tubes cannelloni
30 g Cheddar cheese, grated
30 g Cheddar cheese, grated
Method
- Pre heat the oven to 200 C (180 C Fan)/400 F/Gas Mark 6
- To make the filling: Heat the oil in a saucepan. Add the onion and fry until soft. Add the garlic and fry for 30 seconds. Add the spinach and stir over the heat until wilted.
- Cook the pumpkin in boiling water for 15 minutes until soft. Drain and cool. Put the pumpkin, onion and spinach mixture, cheese , ricotta, nutmeg and sage into a processor. Whiz to roughly chop. Pipe into the cannelloni tubes.
- To make the tomato sauce: Heat the oil in a saucepan. Add the onion and fry for 5 minutes. Add the garlic for 30 seconds. Add the tomatoes, stock, purees and apple juice. Bring up to the boil, then simmer for 20 minutes until reduced. Add the basil.
- Spoon a little onto the base of an ovenproof dish. Arrange the tubes on top. Spoon over the remaining sauce and sprinkle with cheese.
- Bake for 35 minutes until soft.
