Author Notes
Just to let you know, except for the ricotta, I don't use cheese in this recipe just because I feel like it changes the taste of the fish and pumpkin sauce too much.But you can add parmesan on top —MarieGlobetrotter
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Ingredients
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2
garlic clove
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1 tablespoon
fresh ginger
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Olive oil for cooking
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500g
pumpkin puree
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125 milliliters
dry white wine
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300 milliliters
vegetable broth
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salt and pepper
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500g
salmon
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3 tablespoons
pumpkin seeds
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250g
ricotta
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3 tablespoons
fresh parsley
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20
Cannelloni
Directions
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Chop the garlic and ginger. Heat some oil in a saucepan and cook the garlic and ginger.
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Stir in the pumpkin puree then add 125ml white wine and vegetable broth. Cook for 15 minutes on medium heat.
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Preheat oven on 400F
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Boil cannelloni in salted water for 3-5 min. Dry them well once they are cookied
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Wash and dry the fish filets. Cut into bite-size dices.
Stir together fish, pumpkin seeds ricotta and salt, pepper. Chop the parsley and stir in as well.
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Puree or mix the pumpkin sauce with an electric mixer and season to taste.
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Pour half of the sauce in an oven dish
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Fill the cannelloni with the fish filling and arrange them in the oven dish. Pour the rest of mixture on top of the cannelloni.
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Bake for 30minutes.
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