This Pumpkin and Ricotta Cannelloni is the kind of dish that makes you want to cosy up with your favourite show to enjoy. Creamy roasted pumpkin is mixed with smooth ricotta, then stuffed into pasta sheets and baked under a rich tomato sauce and golden cheesy top. It’s simple enough for a weeknight but special enough to serve to guests. A comforting vegetarian option that even meat-lovers will devour!
Pumpkin and Ricotta Cannelloni - A Creamy, Comforting Family Favourite
Delicious Pumpkin and Ricotta Cannelloni Recipe
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Mediterranean
Author:
Ashley’s Place
Servings
4-5
Prep Time
15 minutes
Cook Time
65 minutes
I absolutely love my Spinach and Ricotta Cannelloni it's a regular in my household and one day I thought how nice it would be to make a Pumpkin and Ricotta one too! It didn't disappoint it has delicious flavours and was the perfect cosy weather dish.
Ingredients
-
500g of Ricotta
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½ a Butternut Pumpkin (approx. 900g-1kg) *See note 1
-
4 Garlic Cloves
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½ Tsp Onion Powder
-
½ Tsp Dried Oregano Leaves
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5-6 Sage Leaves
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6 Fresh Lasagna Sheets (found in the fridge section of your supermarket)
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400g Mozzarella
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1 ¼ tsp of olive oil
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Salt & Pepper to taste
Sauce Ingredients
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½ Lemon juiced
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700g Passata
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
-
5-6 Basil Leaves
-
Salt & Pepper to taste
Directions
Preheat oven to 180°C and line a baking tray with baking paper or a re-usable silicone baking mat
Chop your pumpkin into about 1-2cm thick slices removing the skins as well for this one. Since we will be blitzing it we don’t want the skin. Spray or coat in about 1 tsp of olive oil and ½ tsp of Onion Powder and Oregano and a good dash of salt
Peel your garlic and add into the middle of a piece of foil with about ¼ tsp of olive oil and wrap the foil up and around the garlic so it is in a little pouch covered. This is so it goes golden not brown
Pop both the Garlic and Pumpkin in the oven to bake for about 40 mins. We want these to lightly brown not burn & not too brown otherwise it won’t blitz as well, so keep an eye on them and you can take the garlic out earlier if needed
Once cooked take them out and blitz the pumpkin and garlic in a blender or with a stick blender until it is nice and smooth
Add the Ricotta and chopped sage into the pumpkin and mix really well to combine
Mix your passata, onion powder, garlic powder, chopped basil leaves, lemon and a good amount salt & a bit of pepper together. You can omit the lemon if you don't like it in your sauces but it enhances the flavours
Spread a thin layer of sauce on the bottom of your baking dish this stops it sticking to the bottom without adding any oils etc. (my baking dish is 24.3cm x 24.3cm x 5cm in size)
Cut your lasagna sheets in half down the middle vertically on the short edge
Pop about 2 good sized tbsp of mixture onto one short edge of the lasagna sheet. Don't worry about measuring 2 exact tablespoons it's just a guide you can use your big spoons not a measuring spoon
Roll from the side with the filling and roll up to to form a tube, roll it so it's nice and snug but don't squish to hard otherwise the lasagna sheet will break. Don't worry if you get any cracks the sauce will cover it
Place into the baking dish in the bottom corner right up against the edges of the side and bottom. Continue this step until all the mixture and lasagna sheets are used, place each tube next to each other you don't want gaps, let them be touching. At the top switch directions of the tubes to fit them in and if you have a small gap at the edge you can cut one tube in half and pop them in there so that it is all covered
- Once full add your passata mixture all over the top and spread out so it's evenly distributed and is covering the lasagna sheets completely otherwise they will dry out
Cover in your favourite grated cheese, I use mozzarella because it melts well and tastes delicous. But honestly use whatever you have that you like, we just want nice melty delicious cheese on top so your fav melty cheese works a treat too
Cook for approx. 20-25 minutes or until cheese is melted and golden brown. Because we used fresh lasagna sheets they will be soft and cooked perfectly through
Serve right away and enjoy. You can serve it with a side salad
Recipe Video
@_ashleysplace_ The amount of DM’s I got when I shared this in stories 😅 & I totally get why it’s delightful My Pumpkin & Ricotta Cannelloni If you want the recipe comment 🎃 it’s a bit to many words for the caption I absolutely love my spinach & ricotta cannelloni and I had this random idea to make a punpkin & ricotta version I love pupkin & ricotta ravioli so I thought why not try it in the cannelloni for something different and it was so delicious 😋 The roasted garlic is so good and really adds that flavour, its way better than just adding it on top to cook with the pumpkin so I would definitely do this step Its simple to make and one you could even prep ahead & just bake at dinner time which makes it a perfect cosy dinnner perfect for the end of winter or for those going into Fall weather So save this one & follow @_ashleysplace_ along because I am always testing new recipes and sharing ideas for dinner I also use the @ranapasta_aus_nz lasagna sheets becauee they have fantastic basic ingredients & are easy to work with The ricotta & Mozarella is @lacasadelformaggio from my local fruit shop @grimabroswholesale The passata I use is @muttipomodoroau Good quality ingredients make a difference im cooking 🙌 #ashleysplace #lovelocalcamden #macarthur #camdennsw #lovelocalmacarthur #easyrecipes #ashleysplacetips #homecooking #wollondilly #pumpkin #ricotta #recipe #cosyvibes #cosycooking #cozycooking #fallrecipes #winterrecipes #cannelloni #pumpkinandricotta #italianflavours #pasatta #pasta #foodblog #foodblogger #dinner #dinnerrecipe #foodtok #cookingtok #recipesoftiktok #dinnertok ♬ original sound - Ashleys Place
Recipe Note
FAQ & Notes:
- You want a half of butternut pumpkin which is about 900g-1kg of pumpkin whole and comes to about 700-800g or so of it when it is sliced. They are usually similar sizes so I just usually grab one unless they look super small then I will check the weight.
- You can add more sage to this if you like as well. I added the amount I did so you could taste a bit but it wasn't overpowering so add more if you like or you can leave it out if you don't like it. I also like to add it into the filling mixture rather than baking it with the pumpkin in the oven
- I get my ricotta from the fruit shop in the baskets I don't love the really smooth ones from the supermarkets. I think these have better flavour and texture.
- Roasting the garlic really adds a good flavour to this dish instead of just adding garlic to the pumpkin as it cooks so I really recommend doing it this way and you can check out the video linked to see how to do it
Q. Can I use different herbs?
A. You sure can, you can add any herbs you like to this one I really like the sage in the pumpkin mixture and basil in the sauce but you can do anything you like to suit your tastes
Q. Can I use a different Pumpkin and what is Butternut Pumpkin?
A. Butternut pumpkin is the longer version which you may also know as Butternut Squash we call it Butternut Pumpkin in Australia. I wouldn't recommend using a different one this type of pumpkin is best for soups and dishes like this. I you have to you can use a different one but it will change the flavour.
Q. Can I add spinach in?
A. Yes you can spinach mixes through the pumkin & Ricotta mixture would be delicious and a great way to get some extra veg in