A delicious combination of Pumpkin, Cavalo Nero and Ricotta filled cannelloni encased in our tomato pomodoro and rich bechamel and hazelnuts. Serve with a crisp sharply dressed salad for a delicious meal.
Available in 350g serving 1, 700g serving 2 or 1.4kg serving 4
£7.50 – £30.00
Remove sleeve and using a sharp knife, cut film off. 20 to 30 minutes on a baking tray in the oven at about 170C – longer if you haven’t had the time to defrost it.If there is lots in the oven it may need longer. Cooking temperatures vary. and fancy ovens do things quicker, so check it from time to time. Food should have colour so bake it until it’s golden, bubbly and piping hot. Don’t microwave this dish – it wont be nice.
Ingredients: Butternut(44%), Ricotta(MILK)(25%), Cavalo Nero(7%), Onion, Double Cream (MILK), Parmesan (MILK), Hazelnut (NUTS), Salt, Cheese (MILK), Lemon Zest Juice, Garlic, Sage, Pepper
For the white sauce: milk(MILK), butter(MILK), spelt flour(WHEAT), onion, sea salt, bay leaves, nutmeg.
For the Tomato Pomodoro Sauce: Tinned plum tomatoes (46%)(Tomatoes, Tomato juice, Citric Acid), Extra virgin olive oil (8%), Balsamic vinegar (Wine vinegar, Concentrated grape must), Parsley, Garlic, Basil, Honey, Lemon, Sea salt, Oregano, Thyme, Bay leaves.
For GF Oat and Herb Crumb: Oats, Chives, Parsley, Sage, Rosemary, Salt, Pepper
For the pasta: durum WHEAT semolina, pasteurised EGG(20%)
