Filled with a creamy ricotta mixture, this veggie twist on traditional cannelloni is an impressive meal. Made with sheets of sweet potato, it’s a gluten-free dish that’s great for casual entertaining.
Serves44
Cook time30 mins30 minutes
Prep time35 mins35 minutes, + chilling, cooling & 20 mins standing time
+ chilling, cooling & 20 mins standing time
Ingredients
500g firm ricotta
2 sweet potatoes (about 400g each), peeled
1 tbs extra virgin olive oil
1 shallot, finely chopped
1/2 cup (40g) finely grated parmesan
2 tsp maple syrup
Pinch of ground nutmeg
Extra virgin olive oil, extra, to brush
75g butter, divided
1 bunch sage, leaves picked
1/4 cup (25g) walnuts, lightly toasted, coarsely chopped
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Method
Step 1
Line a rimmed baking tray with 2 layers of paper towel. Spread ricotta in an even layer over the paper towel. Place 1 layer of paper towel over the ricotta. Set aside for 20 mins to allow the paper towel to absorb excess moisture.
Step 2
Trim 1cm from each side of the sweet potatoes to make 4 straight sides, reserving the edges. Using a mandolin or sharp knife, slice sweet potatoes into thin sheets about 1-2mm thick (you’ll need 40 sheets). Cut any remaining sweet potato and reserved sweet potato into 1cm pieces.
Step 3
Heat 1 tbs oil in a large frying pan over medium-high heat. Add chopped sweet potato and cook, stirring often, for 6 mins or until tender. Add the shallot and stir to combine. Cook for 1 min or until the shallot is just tender. Season. Set aside to cool.
Step 4
Transfer ricotta to a medium bowl. Stir in the cooked sweet potato mixture, parmesan, maple syrup and nutmeg. Place in the fridge to chill.
Step 5
Preheat oven to 200°C (180°C fan-forced). Bring a large saucepan of water to the boil over medium heat. Add 10-15 sweet potato sheets to the pan and quickly stir to prevent sticking. Cook for 30 secs or until just tender. Using a slotted spoon, transfer sheets to a baking tray lined with paper towel. Lightly brush 1 side of the cooked sweet potato sheets with extra oil and set aside to cool completely. Repeat with the remaining sweet potato sheets.
Step 6
Place sweet potato sheets, oil-side down, on a clean work surface and spoon 1 tbs ricotta mixture onto 1 short end of each sheet. Roll up the sheets as tightly as possible to enclose the filling and arrange, seam-side down, in a 23cm (base measurement) square baking dish. Bake for 18-20 mins or until golden and the filling is heated through. Set aside for 5 mins to cool slightly.
Step 7
Meanwhile, place a small frying pan over medium-high heat. Add the butter and cook, swirling the pan, for 3 mins or until butter is golden brown. Add the sage and walnut and swirl the pan to combine. Cook for 30 secs or until the sage is crisp. Remove from heat and stir in the vinegar and 1/2 tsp salt.
Step 8
Spoon the butter mixture over the cannelloni in the pan. Divide among serving plates to serve.
Find me: You’ll need firm ricotta for the filling, which you’ll find in the deli section.
Prep time35 mins35 minutes, + chilling, cooling & 20 mins standing time
+ chilling, cooling & 20 mins standing time
Ingredients
500g firm ricotta
2 sweet potatoes (about 400g each), peeled
1 tbs extra virgin olive oil
1 shallot, finely chopped
1/2 cup (40g) finely grated parmesan
2 tsp maple syrup
Pinch of ground nutmeg
Extra virgin olive oil, extra, to brush
75g butter, divided
1 bunch sage, leaves picked
1/4 cup (25g) walnuts, lightly toasted, coarsely chopped
2 tsp red wine vinegar
Description
Filled with a creamy ricotta mixture, this veggie twist on traditional cannelloni is an impressive meal. Made with sheets of sweet potato, it’s a gluten-free dish that’s great for casual entertaining.
Method
Step 1
Line a rimmed baking tray with 2 layers of paper towel. Spread ricotta in an even layer over the paper towel. Place 1 layer of paper towel over the ricotta. Set aside for 20 mins to allow the paper towel to absorb excess moisture.
Step 2
Trim 1cm from each side of the sweet potatoes to make 4 straight sides, reserving the edges. Using a mandolin or sharp knife, slice sweet potatoes into thin sheets about 1-2mm thick (you’ll need 40 sheets). Cut any remaining sweet potato and reserved sweet potato into 1cm pieces.
Step 3
Heat 1 tbs oil in a large frying pan over medium-high heat. Add chopped sweet potato and cook, stirring often, for 6 mins or until tender. Add the shallot and stir to combine. Cook for 1 min or until the shallot is just tender. Season. Set aside to cool.
Step 4
Transfer ricotta to a medium bowl. Stir in the cooked sweet potato mixture, parmesan, maple syrup and nutmeg. Place in the fridge to chill.
Step 5
Preheat oven to 200°C (180°C fan-forced). Bring a large saucepan of water to the boil over medium heat. Add 10-15 sweet potato sheets to the pan and quickly stir to prevent sticking. Cook for 30 secs or until just tender. Using a slotted spoon, transfer sheets to a baking tray lined with paper towel. Lightly brush 1 side of the cooked sweet potato sheets with extra oil and set aside to cool completely. Repeat with the remaining sweet potato sheets.
Step 6
Place sweet potato sheets, oil-side down, on a clean work surface and spoon 1 tbs ricotta mixture onto 1 short end of each sheet. Roll up the sheets as tightly as possible to enclose the filling and arrange, seam-side down, in a 23cm (base measurement) square baking dish. Bake for 18-20 mins or until golden and the filling is heated through. Set aside for 5 mins to cool slightly.
Step 7
Meanwhile, place a small frying pan over medium-high heat. Add the butter and cook, swirling the pan, for 3 mins or until butter is golden brown. Add the sage and walnut and swirl the pan to combine. Cook for 30 secs or until the sage is crisp. Remove from heat and stir in the vinegar and 1/2 tsp salt.
Step 8
Spoon the butter mixture over the cannelloni in the pan. Divide among serving plates to serve.
Find me: You’ll need firm ricotta for the filling, which you’ll find in the deli section.
