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Stuffed Lumaconi with Spinach and Ricotta

Pasta is stuffed with creamy mix of spring onions, spinach and cheese, doused with sauce made of sun dried tomatoes and pumpkin puree, baked perfect.

Stuffed Lumaconi with Spinach and Ricotta Stuffed Lumaconi with Spinach and Ricotta

Chef's Name

: Vicky Ratnani

Recipe Servings

: 4

Recipe Cook Time

: 1 hour

Recipe Rating

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  • 200 gms pasta (half cooked)

    For the Filling:

    2 stalks chopped spring onions

    2 tsp olive oil

    Few pine nuts

    Few leaves spinach

    Salt and pepper to season

    1/2 tsp grated nutmeg

    200 gms ricotta cheese

    1/2 a clove roasted garlic

    50 gms parmesan

    1/2 cup bread crumbs

    Few leaves parsley

    2 onions


    5-6 sun dried tomatoes with their oil

    1-2 onions

    1 cup pumpkin puree

    1 cup cream

    2 tsp Parmesan

    Few pine nuts

    Salt and pepper to season

    1/2 liter vegetable stock

    1 tsp lemon zest


Half cook the pasta and leave it cool with some oil.

For the Filling:

Chop the spring onions.

Blanch the spinach in the leftover water from the pasta and then shock it in ice cold water.

Saute the spring onions and pine nuts in hot pan with olive oil.

Add the blanched spinach.

Saute with some salt, pepper and grated nutmeg.

In a bowl put the ricotta, roasted garlic, and Parmesan and bread crumbs.

Put the spinach mixture in a blender and blend with the ricotta cheese mixture give it a mix
add some olive oil and make a nice firm filling.

With a piping bag stuff the pasta with the filling and put in a baking tray.

For the sauce:

Put the sun dried tomatoes in a blender and with olive oil, give it a nice mix and put in a sauce pan.

Add the roasted pumpkin puree, the cream, Parmesan cheese, pine nuts and once the sauce
starts boiling add put in a little stalk and salt and pepper, basil and lemon zest.

Pour this over the pasta and bake for 15 minutes at 180.





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