Butternut squash and ricotta cannelloni (3 colours)
Ingredients Roasted, mashed butternut squash - 4 tbsp
Olive oil - 1 tbsp
Onion - 1 small, chopped
Garlic - 2 cloves, finely chopped
Fresh rosemary - 1 tsp, finely chopped
Passata - 400 ml
Ricotta cheese - 200 g
Cannelloni tubes - 14
Mozzarella or parmesan for the topping
Methods 1) Heat half the olive oil in a small frying pan and fry the onion for 5 minutes until soft. Add half the garlic and half the rosemary to the pan and fry for another couple of minutes. Add the mashed butternut squash, stir to combine and cook for 5 minutes.
2) Meanwhile heat the remaining olive oil in a small saucepan. Add the rest of the garlic and rosemary and cook for a couple of minutes. Stir in the passata and cook for 15 minutes until reduced.
3) Pour the squash mixture into a small pyrex bowl and set aside to cool. When cooled combine with the ricotta cheese and stuff the mixture into the cannelloni shells with your fingers.
4) Pour a little of the tomato sauce into a baking dish. Layer the cannelloni shells in the dish and then pour the remaining sauce on top. Grate some parmesan or place some pieces of mozzarella on top. Bake in the oven at 200°C for 15 minutes. Serves 3.