Pumpkin and sausage rotolo
This is a must-try pasta dish. Rolled pasta sheets stuffed with sausage mince, pumpkin and a rich tomato sauce - perfection.
Note: + Cooling time
- 500g pkt Coles Australian Diced Butternut Pumpkin
- 500g pork sausages, casings removed
- 1 brown onion, finely chopped
- 2 x 400g cans diced tomatoes
- 2 tbs finely chopped sage
- 5 fresh lasagne sheets
- 200g ricotta
- 1/2 cup (55g) shredded pizza cheese
Preheat oven to 200°C. Grease a 22cm round baking dish. Cook pumpkin in a large saucepan of boiling water for 5 mins or until just tender. Drain well.
Meanwhile, heat a large frying pan over high heat. Add sausage and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until golden.
Add onion to the sausage and cook, stirring, for 2 mins or until onion softens. Add the pumpkin, half the tomato and 1/2 cup (125ml) water. Cook, stirring, for 2 mins or until heated through. Stir in sage. Season. Set aside to cool slightly.
Spoon the remaining tomato over the base of the prepared dish.
Place 1 lasagne sheet on a clean work surface. Spread one-fifth of the ricotta over 1 short end of the lasagne sheet. Top with one-fifth of the sausage mixture. Starting from the short end, roll up to enclose filling. Use a serrated knife to cut into 3 even pieces. Repeat with the remaining lasagne sheets, ricotta and sausage mixture.
Arrange rolls side-by-side over the tomato in the dish. Sprinkle with pizza cheese. Bake for 15 mins or until heated through and cheese melts.
Serve with sage leaves and baby rocket leaves.