What’s for dinner tonight? Why not try Matt Sinclair from Channel 10’s The Cooks Pantry “go-to” meal at home - Pumpkin, Silverbeet and Pinenut Cannelloni.
SERVING SIZE
4 people
INGREDIENTS
- 3 cups butternut pumpkin, peeled, diced into 1 cm cubes
- 250gm cannelloni tubes
- 3 tablespoons Extra Virgin Olive Oil
- 1 bunch silverbeet, stalks removed
- 1/2 cup pinenuts, toasted
- 1 1/2 cups fresh ricotta
- 1/2 cup Greek feta
- 1 teaspoon. grated nutmeg
- Salt
- Pepper
- 1/2 cup parmesan, finely grated
TOMATO-BUTTER SAUCE
- 2 tins diced tomatoes
- 2 medium brown onions, peeled and halved
- 100gm butter
- 1 teaspoon. brown sugar
METHOD
- Preheat oven to 190C. Line a baking tray with greaseproof paper.
- In a large bowl combine the diced pumpkin, olive oil and a generous pinch of salt and cracked black pepper and toss to coat.
- Transfer to a pre-heated frypan. Keep an eye on it, gently tossing from time to time.
- Meanwhile, place a medium saucepan over medium heat and add the diced tomatoes, onions and butter. Bring to a light boil, reduce the heat to low and simmer for 30 minutes, stir often. Season with brown sugar and salt to taste. Remove the onions and discard.
- In a large bowl combine the pumpkin, spinach, pinenuts, ricotta, feta and nutmeg and mix well to combine. Season with a generous amount of salt and freshly cracked black pepper.
- In a baking dish, spoon in 1/4 cup of the tomato sauce and spread along the base of the dish. Gently fill the cannelloni shells with the pumpkin mixture and align side-by-side in the baking dish.
- Cover with remaining tomato sauce and top with parmesan.
- Place in the oven (190C) and bake for 30 minutes or until pasta is al dente.
RACO PRODUCTS WE RECOMMEND
Contemporary 14cm/1.4L Saucepan