Pumpkin Ricotta Cannelloni | Recipe

Preheat the oven to 200°C (top/bottom heat). Place the peppers on a shelf in the oven and bake for about 15 minutes until the skin turns black. Then place in a large bowl of cold water and leave to cool.

Peel the pumpkin and cut into large chunks. Peel and finely dice the onion. Heat the oil in a large saucepan and fry the pumpkin chunks in it for about 3 minutes. Then add the onions and fry for 2 minutes. Cover with 300 ml salted water and cook for about 20 minutes, stirring several times. Add the Italian Allrounder just before the end of the cooking time.

In the meantime, wash the spinach and cut into strips of about 0.5 cm. Remove the peppers from the water, peel and dice into 0.5 cm cubes. Finely chop the smoked almonds. Mash the pumpkin and fold in the spinach, peppers and smoked almonds. Season the filling with salt, pepper, balsamic vinegar, lemon juice and Italian Allrounder. Stir in the ricotta and set aside.

For the tomato sauce, peel and finely dice the onion and garlic. Heat the olive oil in a saucepan and sauté over medium heat for about 3 minutes until translucent. Add the tomatoes and season with salt, pepper, sugar and Italian Allrounder. Let the sauce simmer for 5 minutes.

In the meantime, grate the Gouda. Grease a large baking dish with a little oil and spread 2 tbsp tomato sauce in it. Pour the pumpkin mixture into a piping bag, fill the cannelloni with it, and place each one into the baking dish. Cover with the remaining tomato sauce and sprinkle with the Gouda. Place the filled cannelloni in the oven for about 35 minutes.