This easy-to-make vegetarian ricotta,菠菜和南瓜卷心菜将舒适的食物变成了一种特别的食物,非常适合庆祝秋季。

卡内罗尼在我的美食家心中占有很大的地位。在一个典型的西西里星期天,我从小就闻到妈妈的意大利香肠的味道,一路从厨房走出来。因为这通常需要一个上午(实际上她在前一天开始做肉酱)作为大多数传统意大利菜。But I still love cannelloni and this pumpkin version is one of the foods I often love cooking on fall season.

Vegetarian Ricotta,Spinach and Pumpkin Cannelloni - An Easy-to-make,超轻的食谱,把舒适的食物变成一种特殊的食物,完美的庆祝秋季季节。配方来自peitecoomanmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台k.com

Cannelloni是完美的外壳,可以容纳任何你能想到的填充物。From traditional bolognese sauce,把番茄和茄子酱烧淡,you have unlimited filling possibilities.

One of my favorite fillings is the里科塔+菠菜组合,,经典的素食替代品,如意大利面,意大利宽面条和意大利饺子。在里科塔+菠菜混合料中加入烤南瓜,这顿令人舒适的晚餐就足够了。甜美的,香喷喷的烤南瓜与精致的乳清和菠菜味道完美结合。I have also seasoned with a mix of spices such as nutmeg and ginger that traditionally go hand-in-hand with pumpkin.

Vegetarian Ricotta,Spinach and Pumpkin Cannelloni - An Easy-to-make,超轻的食谱,把舒适的食物变成一种特殊的食物,完美的庆祝秋季季节。配方来自peitecoomanmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台k.com

I use Garofalo意大利肉卷.你已经知道了,I'm a big supporter of this italian pasta brand,not only because it was born in the city of Gragnano (the heart of italian pasta),but also for its high-quality ingredients.面食的质地和味道非常好,最重要的是它能保持al dente,即使你错过了一两分钟。

Vegetarian Ricotta,Spinach and Pumpkin Cannelloni - An Easy-to-make,超轻的食谱,把舒适的食物变成一种特殊的食物,完美的庆祝秋季季节。配方来自peitecoomanmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台k.com

To make this classic cannelloni recipe a lot lighter and healthier,别管贝克汉姆酱,选择delicate and quick ricotta white sauce.Simply blend the ricotta with a splash of milk or water.加入更多的液体来调整稠度。Season with a little nutmeg,sea salt and white pepper.There you go,一light low-fat and low-cal  magic white sauce太好了(而且很聪明!) you'll want to use it for any kind of pasta dish.

Vegetarian Ricotta,Spinach and Pumpkin Cannelloni - An Easy-to-make,超轻的食谱,把舒适的食物变成一种特殊的食物,完美的庆祝秋季季节。配方来自peitecoomanmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台k.com

这些简单的素食南瓜意大利香肠需要非常简单的季节性配料,而且它们非常容易组合在一起。

Vegetarian Ricotta,Spinach and Pumpkin Cannelloni - An Easy-to-make,超轻的食谱,把舒适的食物变成一种特殊的食物,完美的庆祝秋季季节。配方来自peitecoomanmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台k.com

先把意大利香肠烫一两分钟,then fill them up with the mix of ricotta,菠菜和半个烤南瓜。一定要把意大利香肠装满,so it's not all full of air. Blend the remaining  pumpkin to make a puree and use it both for the bottom and top of your cannelloni.

Vegetarian Ricotta,Spinach and Pumpkin Cannelloni - An Easy-to-make,超轻的食谱,把舒适的食物变成一种特殊的食物,完美的庆祝秋季季节。配方来自peitecoomanmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台k.com

把意大利香肠放在烤盘上(我给两个人用一个9英寸的小盘子,上面放着6-7根管子),上面盖上一层南瓜皮。Bake for 10-15 min until the pasta is cooked through and crispy on the edges.从烤箱里滚热的端上来,然后尽情享受自制的美味佳肴。

Vegetarian Ricotta,Spinach and Pumpkin Cannelloni - An Easy-to-make,超轻的食谱,把舒适的食物变成一种特殊的食物,完美的庆祝秋季季节。配方来自peitecoomanmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台k.com

在上面再浇一层南瓜pur_e,在你的意大利香肠上浇一层Ricotta White_Sauce。一定要让意大利香肠的边缘稍微不被覆盖,这样烘烤后会变得又香又脆。

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These轻里卡塔菠菜南瓜意大利香肠make an awesome,healthier alternative to the traditional italian comfort food.Plus,they're a great way to sneak into your body some extra fresh seasonal veggies.

Vegetarian Ricotta,Spinach and Pumpkin Cannelloni - An Easy-to-make,超轻的食谱,把舒适的食物变成一种特殊的食物,完美的庆祝秋季季节。配方来自peitecoomanmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台k.com

我希望你试试这个美味的食谱!如果你这样做了,please leave a comment below and let me know how you liked it!Or even better,拍一张照片,tag it#manmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台thepetitecookand share it on Instagram!看着你美味的作品总是让我微笑:)!!

光Ricotta菠菜南瓜意大利香肠
Prep time
Cook时间
总时间
作者:
Recipe type: Vegetarian Main Course
Cuisine: 意大利人
Serves:
成分
对于填料:
  • 350克新鲜菠菜叶
  • 烤南瓜(见下文)
  • 1 cup/ 250g fresh ricotta
  • 大夹碎肉豆蔻
烤南瓜:
  • 1lb /450 gr pumpkin flesh,finely cubed
  • 2 sprigs thyme
  • 1蒜瓣
  • 初榨橄榄油
For the white sauce:
  • 半杯新鲜乳清
  • 一滴牛奶/水
  • a generous pinch of ground nutmeg
  • 一撮姜末
  • 2 fresh sage leaves,finely chopped
  • 盐和白胡椒
Instructions
  1. Arrange pumpkin on a baking tray covered with parchment paper.
  2. Drizzle a little olive oil over the top and add thyme sprigs and garlic.
  3. Roast in a preheated oven to 360F/180F for about 30 min or until soft and cooked through.
  4. Blanch spinach in a large pot of boiling water,then drain and transfer into a bowl with ice,to cool them down and preserve their bright green color.
  5. 转移到碗里,加入一半的烤南瓜块和其他配料。加盐调味,pepper and a pinch of nutmeg.
  6. 把剩下的南瓜搅拌成糊状放在一边。
  7. Fold the cannelloni in a large pot of lightly salted boiling water.煮1-2分钟左右,they should be still hard.擦干并拍拍在厨房布上。
  8. Fill a piping bag with the ricotta,南瓜和菠菜的混合物。
  9. 将每个意大利香肠放在手掌上,以避免填充物溢出,并用准备好的混合物填充。
  10. To make the white sauce: simply blend ricotta with a splash of milk/water until it reaches a creamy consistency.Adjust with more liquid if necessary.加盐调味,白胡椒,sage and a pinch of nutmeg.
  11. 在9英寸小烤盘的底部铺上一半南瓜泥,and arrange cannelloni on top.
  12. 把剩下的南瓜泥倒在上面,加白汁。用盐和胡椒调味,放入烤箱中烤至360华氏度/180华氏度,烤15-20分钟。until the pasta is cooked through and the edges are slightly crispy.
  13. 立即享用!!

This post is sponsored by Pastificio Garofalo.I love this bran