Pumpkin Cannelloni
Ingredients of Pumpkin Cannelloni
FILLING
Cooking oil 1 tsp 5 mL Chopped onion 1 cup 250 mL Garlic cloves,minced 2 2 Large egg,fork-beaten 1 1 Box of frozen chopped spinach, thawed 10 oz. 300 g Dry curd cottage cheese 1 cup 250 mL Ricotta cheese 1 cup 250 mL Grated Asiago cheese 1/2 cup 125 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mLPUMPKIN DOUGH
All-purpose flour 2 1/2 cups 550 mL Salt 1/2 tsp. 2 mL Large egg 1 1 Canned pure pumpkin (no spices) 1/2 cup 2 mL Olive oil 1 tbsp 15 mLSAUCE
Tomato pasta sauce 3 cups 750 mL Grated Asiago cheese 1/2 cup 150 mLHow to Pumpkin Cannelloni
Filling : Heat cookinh oil in small flying pan on medium. Add onion and garlic. Cook for 5 to 10 minutes, strring of ten, until onion is softened. Transfer to medium bowl.
Add remaining 7 ingredients. Mix well. Set aside.
Pumpkin dough : Combine flour and salt in large bowl. Make a well in centre.
Whisk next 3 ingredients in small bowl. Add to well. Mix until dough begins to come together. Turn out onto ligthly floured surface. Kead until ball forms. Wrap with plastic wrap. Lte stand for 30 minutes. Divide dough in half. Work with 1 half of dough at atime. Keep remaining half cobered with plastic wrap. Roll out dough on lightly floured surface to 24 x 6 inch (60x15 cm) rectangle. Loosen and lift dough and sprinkle floure on work surface to prevent sticking. Let stand for 10 minutes. Sprinkle dough with flour. Turn over. Let stand for 10 minutes. Cut dough into 4 squares, 6x6 inches (15x15 cm) each, Spread about 1/3 cup (75 mL) filling on each square, leaving 1/2 inch (12 mm) edge from top. Roll up from bottom into a tube to enclose filling.
Sauce : Spread 1 cup (250 mL) pasta sauce in bottom of greased 8x8 inch (20x20 cm) baking dish. Arrange pasta rolls seam-side down over sauce. Cover with renaining sauce. Sprinkle with Asiago cheese. Bake, covered, in 350 F (175 C) oven for 75 minutes until pasta is tender and cheese is melted. Makes 8 cannelloni.
0 ความคิดเห็น:
Post a Comment