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Ricotta and silverbeet cannelloni recipe
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Make ahead and freeze cannelloni for up to 3 months, then bake after thawing in fridge.
Ingredients:
  • 40g parmesan
  • 40g pine nut
  • 500g pumpkin, seeded, peeled, finely chopped
  • 1 bunch silverbeet, stems removed, leaves washed
  • 480g ricotta
  • 40.00 ml finely shredded sage
  • 1 brown onion, finely chopped
  • 400g can diced tomatoes
  • 400g tomato sugo or passata
  • 125ml thickened cream
  • 6 fresh lasagne sheets
  • 2 large zucchini, peeled into ribbons
  • 40.00 ml panko breadcrumbs
  • 40g cheddar cheese
Instructions:
  • Boil the pumpkin in a large saucepan of water until just tender, about 5 minutes. Drain thoroughly.
  • In a large saucepan over high heat, wilt the silverbeet while covered and turning occasionally for 5 minutes. Remove from heat and let it cool slightly before using.
  • Squeeze out excess liquid from the silverbeet using your hands. Coarsely shred it and place it in a large bowl. Add pumpkin, ricotta, parmesan, pine nuts, and sage. Mix until well combined.
  • In a large ovenproof pan, heat oil over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add diced tomato, sugo or passata, and cream. Simmer for 5 minutes until the sauce slightly thickens. Season to taste and remove from heat.
  • Place a lasagne sheet on a clean work surface. Layer one-sixth of the zucchini ribbons on top. Cut the sheet in half. Spread some of the ricotta mixture along one short side, then roll it up to seal the filling inside. Cut the roll into thirds. Place the rolls, cut-side up, over the tomato mixture in the dish. Repeat the process with the rest of the lasagne sheets, zucchini, and ricotta mixture, lining up the rolls next to each other in the tomato mixture.
  • Preheat your oven to 200°C. Cover the pan with foil and bake for 20 mins, until heated through. Remove the foil, sprinkle with breadcrumbs and cheddar, and bake uncovered for 10-15 mins until golden brown.

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