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Image for Recipe - Pumpkin & Chestnut Cannelloni

Pumpkin & Chestnut Cannelloni

Image for Recipe - Pumpkin & Chestnut Cannelloni
  • Time preparation 15 minutes
  • cook time 1 hour, 10 minutes
  • Serve Serves 4

Comforting and a little bit festive, this baked cannelloni would make a great veggie main course for a wintry dinner table. Serve with a radicchio salad

Recipes taken from Posh Pasta by Pip Spence (Quadrille, £12.99) Photography © Faith Mason
  • 4 tbsp olive oil, plus extra for greasing
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 10g sage, leaves picked and chopped (reserve a few whole to garnish)
  • 1 x 425g can pumpkin purée
  • 50g vacuum-packed chestnuts, chopped
  • 8 black olives, pitted and chopped
  • ¼ tsp crushed chilli flakes
  • 30g Parmesan, freshly grated
  • 70g ricotta
  • 12 dried cannelloni tubes
  • 30g fresh breadcrumbs
  • Sea salt and black pepper
  • For the sauce:
  • 700ml milk
  • 3½ tbsp plain flour
  • 50g unsalted butter
  • 50g ricotta
  • 50g Parmesan, freshly grated

Ingredients

  • 4 tbsp olive oil, plus extra for greasing
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 10g sage, leaves picked and chopped (reserve a few whole to garnish)
  • 1 x 425g can pumpkin purée
  • 50g vacuum-packed chestnuts, chopped
  • 8 black olives, pitted and chopped
  • ¼ tsp crushed chilli flakes
  • 30g Parmesan, freshly grated
  • 70g ricotta
  • 12 dried cannelloni tubes
  • 30g fresh breadcrumbs
  • Sea salt and black pepper
  • For the sauce:
  • 700ml milk
  • 3½ tbsp plain flour
  • 50g unsalted butter
  • 50g ricotta
  • 50g Parmesan, freshly grated

Method

Still hungry? Why not have another course

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