Name: Pumpkin ricotta rotolo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 600 gram pumpkin, seeded, peeled, cooked; 1/4 teaspoon nutmeg; 2 tablespoon raisins, chopped; 500 gram fresh ricotta; 700 gram jar tomato passata; 375 gram packet fresh lasagne sheets; 1 cup vegetable stock; 1/3 cup parmesan, shaved, plus extra, to serve; 1/4 cup pine nuts, toasted, 1/4 cup basil leaves, to serve.

Pumpkin ricotta rotolo

Serves 4

Prep

20M

Cook

35M

Total

55M

Skip to Recipe

Ingredients

600 gram pumpkin, seeded, peeled, cooked

1/4 teaspoon nutmeg

2 tablespoon raisins, chopped

500 gram fresh ricotta

700 gram jar tomato passata

375 gram packet fresh lasagne sheets

1 cup vegetable stock

1/3 cup parmesan, shaved, plus extra, to serve

1/4 cup pine nuts, toasted, 1/4 cup basil leaves, to serve.

Method

1.Preheat oven to moderate, 180°C.

2.In a large bowl, mash pumpkin with nutmeg. Season to taste. In another bowl, mix raisins through ricotta. Pour 1 cup passata into a lasagne dish.

3.Arrange 4 sheets of lasagne on a bench. Spread 1/4 pumpkin mixture along shortest edge of each. Top each with 1/4 of the ricotta. Roll loosely to enclose filling. Arrange in prepared dish.

4.In a jug, combine remaining passata and stock. Pour over pasta dish, ensuring pasta is covered.

5.Bake for 25 minutes. Sprinkle with parmesan and bake for a further 5-10 minutes, until golden and pasta is tender. Serve sprinkled with parmesan, pine nuts and basil.

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