Saturday, May 4, 2013

Pumpkin, Walnut & Spinach Cannelloni

As promised, I'm adding in the recipe for this wonderful cannelloni.  I learned to make this at Brighton while I was staying at my brother's house while I house sat for two weeks.  It was great to learn something new.


Half a medium pumpkin chopped into tiny pieces.
Half a cup of finally chopped walnuts
Half a cup of baby spinach - wilted in 3 tablespoons of water and squeezed out.
Grated cheese and Parmesan cheese
Cannelloni shells
One bottle of Passatta sauce


Put the pumpkin into a baking tray with a drizel of olive oil and season with salt and pepper and roast in the oven for 30 minutes on 180C.  Once it's finished, put the soft, cooked pumpkin into a heat-proof bowl with the chopped walnuts, the spinach roughly chopped up and mix it well.  Get out a long casserole dish and the cannelloni shells and - with a teaspoon, spoon the mixture into the shells until you fill the dish.  You might have to pile them on top of each other as a second layer - don't worry if you you, it's all going to be nice and hot and delicious anyway.
Now, get out a large saucepan and put the passata sauce into it - wash out the bottle and get the dregs out of it to add to the pot.  Then, chop up a clove of garlic, add some parsley and a pinch of basil and half a tablespoon of sugar (to cut the acidity of the tomatoes in the sauce) and put it on the stove to simmer for a few minutes.  Stir and wait until it starts to bubble just a little; and then it's ready.  Pour the whole lot over the stuffed cannelloni shells (now it'll look like you've drowned them, you have, but some of this will evaporate).  Then, grate the cheese (I use tasty cheese) and sprinkle only about a cup over the top and shake a light shower of Parmesan cheese over the top of that.  And then?  Put this dish into the oven for an hour on 180C.

It serves 6 - 8 people when you put a salad with it.  I eat it on its own... very nice!

You can stuff cannelloni shells with anything really.  Experiment, have fun... I was told by an Italian lady in Coles the other week that so long you have the herbs right, you can make your cannelloni any way you want with anything you want and your family will love it!  Enjoy!        

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