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Ricotta and Pumpkin Cannelloni
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
4 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Wheat flour200 g
- Eggs2 unit(s)
- Pumpkin from Bahia, peeled and cooked500 g
- crumbled ricotta200 g
- Very moist tomato sauce600 ml
- Medium eggplant sliced1 unit(s)
- American broccoli cut into small flowers1/4 unit(s)
- Thick sliced tomatoes3 unit(s)
- Mozzarella cheese150 g
- Grated Parmesan Cheese to taste
- Honey1 dessert spoon
- Dry white wine2 tablespoon
- Salt to taste
- Nutmeg to taste
- Roasted Pumpkin Seeds3 tablespoon
- Extra Virgin Olive Oil4 tablespoon
- In a bowl or pot put the sifted flour, make a hole in the center and add the eggs. With a fork or your hand, start mixing from the center outwards until all the flour is incorporated. Knead by folding and squeezing until you have a homogeneous dough. Let it rest for at least 30 minutes.
- Mash the cooked pumpkin. In a skillet heated over medium heat, place a tablespoon of olive oil and the pumpkin puree. Stir for 10 minutes until it loses some moisture. Season with salt and nutmeg to taste. Let it cool down a bit and add the ricotta and pumpkin seeds until you have a homogeneous filling.
- Season the tomato slices with salt and grill them in a frying pan with a tablespoon of olive oil until they are golden on both sides. Repeat the operation with the broccoli without letting it soften.
- Grill the eggplant slices in a skillet with a tablespoon of olive oil over medium heat. When they are golden on both sides add the honey and white wine, when dry, turn off the heat and season with salt to taste and set aside.
- If you have a cylinder at home, roll the dough into thin strips (be careful not to get too thin). You can use a rolling pin but it's much more work and difficult. If you prefer, you can use fresh pasta available in the markets. Wrap each cannelloni with a heaping tablespoon of filling with just one roll of dough. While doing this, keep them under a cloth so they don't dry out.
- Congratulations, the “mise en place” is ready. Line the bottom of the baking dish or container you have chosen with half of the sauce, distribute the cannelloni, allowing the sauce to penetrate between them. Arrange the grilled vegetables on top of the small spaces between the cannelloni, cover with the other half of the sauce. Tear the slices of mozzarella until covering the entire container, sprinkle with Parmesan to taste and bake in a hot oven for 25 minutes, uncovered.
- Tip: place the roast on a tray when baking in a hot oven. It's easier and avoids accidents and dirt 😉
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