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INGREDIENTS:
300g pumpkin, cut into thin sticks and blanched
200g fresh ricotta cheese
300g can Edgell Four Bean Mix, drained
1 clove garlic, crushed
2 tablespoons chopped fresh sage
1 egg, separated
2 sheets fresh lasagne pasta (approx 29x19cm)
1/3 cup light cream
1 tablespoon white wine
½ teaspoon wholegrain mustard
METHOD:
1. Mix pumpkin, cheese, drained Edgell Four Bean Mix, garlic,
half the sage and egg white together in a bowl.
2. Spoon half the filling lengthways along each lasagne sheet and
roll up to form a cylinder. Cut in half and place seam side down in a
steamer. Cook covered for 10 minutes.
3. Combine cream and egg yolk in a small saucepan, add wine,
mustard and remaining chopped sage. Stir over a gentle heat for 3-4
minutes or until slightly thickened.
4. Cut each cannelloni in
half diagonally and serve with sauce spooned over, garnish with extra
sage leaves.
SERVES: 4
PREPARATION TIME: 20 minutes
COOKING TIME: 10 minutes
TIP: Baby spinach leaves can be added to the filling mixture.
| Energy |
1511kJ |
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| Protein |
19.8g |
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| Fat - total |
11g |
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| - saturated |
6.5g |
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| Carbohydrate - total |
40g |
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| - sugars |
7.8g |
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| Fibre |
8.9g |
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| Sodium |
455mg |
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