Pumpkin cannelloni with roasted vegetables
easy
105 mins
105 mins
Ingredients
- 4 TABLESPOONS (about 50 g) Pumpkin seeds
- 1 Organic Lemon
- 1 collar Parsley
- 10-11 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 800 g Hokkaido Pumpkin
- 0?$? ?L?H Potatoes
- 1 Onion
- 1 Garlic clove
- 1 can(s) (850 ml) Tomatoes
- 50 g Parmesan (piece)
- 200 g Fresh cream
- 1/2–1 red chilli pepper
- 200 g Ricotta
- 24 Cannelloni
- 1 TEASPOON Honey
- 4 Carrots
- 4 Peppers (red and yellow)
- 1 collar Spring onions
Directions
- 1
Chop the seeds and roast them in a large pan without fat. Wash lemon hot, grate peel. Wash and chop the parsley. Mix prepared ingredients and 7 tbsp. oil. Season.
- 2
Wash the pumpkin, quarter, core and dice. Peel, wash and chop the potatoes. Cook both in salted water for about 15 minutes until soft.
- 3
Peel and chop the onion and garlic. Sauté in 1 tbsp. hot oil. Add tomatoes with juice, crush and bring to the boil. Simmer for about 15 minutes.
- 4
Grate the parmesan, mix with crème fraiche. Core, wash and chop the chilli. Drain pumpkin. Let it evaporate and then mash it. Stir in ricotta and chilli. Season to taste with salt, pepper and nutmeg.
- 5
Fill the puree with piping bag into the cannelloni.
- 6
Season tomato sauce with salt, pepper and honey. Spread half of it in a mould (approx. 30 cm long). Place cannelloni on top. Spread the rest of the sauce over it. Spread crème fraîche on top. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes.
- 7
Peel or clean and wash the carrots, peppers and spring onions. Cut carrots into slices, the rest into large pieces. Heat 2-3 tablespoons of oil in a frying pan. Fry the vegetables for 10-15 minutes. Season with salt and pepper.
- 8
Arrange cannelloni with roasted vegetables and pumpkin seed pesto.
Nutrition Facts
690 kcal
56 g
40 g
21 g
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