Pumpkin, ricotta and spinach cannelloni

Pumpkin, ricotta and spinach cannelloni

Pumpkin, ricotta and spinach cannelloni

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!

VG
FF
- +
$17.00

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.

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