Roasted Pumpkin, Silverbeet & Ricotta Cannelloni

$12.00$40.00

Description

This is a dish that feels like eating at an Italian restaurant in the comfort of home. Local pumpkins are roasted with cumin and ground coriander. Fresh silverbeet sautéed with onions and herbs before being combined with the pumpkin and ricotta and rolled into fresh pasta and coated in our signature tomato sugo and cream sauce. It is absolutely delicious.

Heating Instructions – Pre-heat 180c – Remove the label and plastic lid from the cannelloni, we recommend placing the meal tray on a baking tray as the contents will be hot when removed from the oven and the sauce can spill. Bake in the oven for around 20 – 30 minutes, until the sauce is bubbling and the cannelloni is piping hot.

Single Serve can be microwaved or oven-baked.

Ingredients: pumpkin, spinach, silverbeetolive oil, salt, pepper, ground corriander, onion, oregano, garlic, thyme, tomato passata, cream, flour, parsley, bay leaves, fresh pasta, feta, mozzarella, ricotta

Additional information

Portion Size

1 Person, 2 Person, 4 Person

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Goes great with....

Local Tomato & Bocconcini Salad

Forget anyone who questions why you’re buying a salad. They’re clearly not the person who has to wash and chop and then put all the spare bits back in the fridge and then throw out a soggy cucumber three days later.

Good salads take time and effort, but now we’ve done the hard bits for you. This one is my husbands favourite, fresh baby salad leaves combined with sweet cherry tomato, cucumber, slivers of red onion and soft half moons of bocconcini.