One for a meat free Monday - our pumpkin, ricotta and spinach cannelloni is packed full of flavour.
Fresh pasta tubes, stuffed with roasted pumpkin, feta and ricotta layered with a lemon, mint and cherry tomato ragu and topped with shaved parmesan and fresh basil. Vegelicious!
Pumpkin, egg, spinach, ricotta, feta, basil, fresh pasta, olive oil, onions, garlic, lemon zest, mint, tomato ragu, parmesan, cheddar, flaky salt, cracked pepper.Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Microwave: Remove lid and cover with a microwave safe lid. Heat in microwave for 5-6 minutes or until piping hot.
Oven (recommended): Preheat. Remove lid and place on baking tray in top of the oven.
Fan 180°C | 10 to 15 minutes or until piping hot.
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.