ZOJIRUSHI
facebook twitter youtube
RECIPESarrowBreadmakersarrowPumpkin and Ricotta Cannelloni
Pumpkin and Ricotta Cannelloni
  This creamy Italian dish is a special dish that’ll warm your heart. We wrapped tasty pumpkin puree and cheese stuffing in pasta freshly made using our breadmaker! Enjoy!

Ingredients (serves 6-8) 

Cannelloni Dough (for 2-lb. breadmaker):

  • 1/4 cup (60ml) water 
  • 2 large eggs, beaten
  • 1 Tbsp. (13g) olive oil 
  • 1 cup (160g) semolina flour 
  • 1 cup (130g) all purpose flour 
  • 1/2 tsp. (2.8g) salt

Cannelloni Dough (for 1-lb. breadmaker):

  • 3 large eggs, beaten
  • 2 Tbsp. (26g) olive oil
  • 2 cups (320g) semolina flour
  • 1/2 tsp. (2.8g) salt
Filling:

  • 5 fresh sage leaves, finely chopped 
  • 1 (15 oz.) can pumpkin purée 
  • 2 cups ricotta cheese 
  • 1 egg 
  • 1/2 cup grated parmesan cheese
  • 1/2 Tbsp. garlic, minced
  • 1 tsp. fine sea salt 
  • 1/4 tsp. freshly ground black pepper  

Sauce: 

  • 5 fresh basil leaves 
  • 1 (approx. 24 oz.) jar tomato pasta sauce  

Topping: 

  • 1/4 cup grated Parmesan cheese 
  • 3 Tbsp. butter  

You will need a 3 quart or larger sized oblong baking dish.  

This recipe was developed for the Home Bakery Virtuoso® Breadmaker (BB-PAC20), Home Bakery Supreme® Breadmaker (BB-CEC20) and the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for making this recipe in other models of the Home Bakery. 

1

Make sure the kneading blade(s) are properly attached. Add the Cannelloni Dough ingredients to the baking pan in the order listed. Place the baking pan into the Home Bakery, close the lid and plug the cord into the outlet. For BB-PAC20/BB-CEC20 model, select HOME MADE course. Press CYCLE button turning OFF the following: Preheat, Rise 1, Rise 2, Rise 3, Shape, Bake, Keep Warm. Select KNEAD cycle. Press and hold TIME until the display shows 0:20. Then press CYCLE twice to record. For BB-HAC10 model, select COOKIE/PASTA DOUGH course. Press START.
2

When the Home Bakery completes kneading, press CANCEL and remove dough from the Baking Pan. Roll dough into a ball, cover with plastic wrap and let it rest for an hour in the refrigerator.
3

Prepare the filling. In a large bowl, place chopped sage, pumpkin purée, ricotta cheese, egg, 1/2 cup of Parmesan cheese, garlic, salt, pepper and mix together. 
4

Prepare the sauce. Chiffonade basil and mix with tomato sauce. 
5

Place dough on a lightly floured board and divide into quarters. Then roll each section to fit the approximate size of the baking dish. Cut each sheet into 4 equal rectangles. 
6

Bring water (not included in the ingredients list) to a boil in a large pot. Add a pinch of salt (not included in the ingredients) and pasta and cook for two minutes or until the pasta floats to the surface. Drain and rinse with cool water. Drizzle olive oil (not included in the ingredients) over pasta to prevent from sticking. Set aside.
7

Preheat oven to 350ºF.
8

Lightly coat inside of a baking dish with small amount of olive oil (not included in the ingredients list). Ladle sauce and spread evenly in the baking dish. Fill each of the pasta rectangles with 3 tablespoons of pumpkin-cheese mixture and roll up tightly. Arrange pasta next to each other in two rows of 8 in a baking dish. Top with 1/4 cup Parmesan cheese and dot with butter. Cover with aluminum foil and bake for 30 minutes.
9
Uncover and turn the oven temperature up to 425ºF and bake for an additional 10 to 15 minutes or until light brown on top. 
10

Allow to stand for 10 minutes before serving. Enjoy!
Printable Page
An-Pan
Artichoke and Mushroom Stuffed Calzone
Avocado Shrimp Croissant Sandwich
Bacon Pain d'Epi with Coffee Spread
Bagel
Baguette
Banana Bread
Bourbon Street Beignets
Broccoli Salmon Crescent Pocket
Butter Mochi
Basic White Bread
Challah Bread
Cheese 'N' Onion Bread
Chilled Zaru Udon
Chocolate Bread
Chocolate Cake
Chocolate & Fig Cake
Cinnamon Pecan Sour Cream Coffee Cake
Crispy Matcha Rusk
Croissants
Curry-Pan
Donuts Baked, Not Fried
Earl Grey Afternoon Tea Bread
Focaccia
Fresh Pasta Marinara
Garlic Rusk Sticks with Eggplant Dip
Gluten & Guilt Free Donuts
Gluten Free Apple Walnuts Cake
Gluten Free Brown Rice Bread
Gluten Free Carrot Cake
Gluten Free Green Tea Bread
Gluten-Free Raisin Bread
Gluten Free Smoked Salmon Salad Pizza
Gorgonzola Honey Bread
Half and Half Bread
Hearty Tempura Udon
Homemade Kalguksu Noodle
Homemade Lo Mein Noodle
Home Made Ravioli
Homemade (Teuchi) Udon
Lemon Cake
Light Sourdough Bread
Luscious Blueberry Loaf
Mango Jam
Meatloaf Miracle
Melon-Pan
Mushroom Pizza Toast
Orange Peel Tea Bread
Pizza Toast and Mayo Corn Toast
Pizza - BBQ Chicken (Thick Crust)
Pizza - Gorgonzola & Honey (Thick Crust)
Pizza - Pepperoni (Thick Crust)
Pizza - Tomato & Basil Appetizer Style (Thin Crust)
Pumpernickel
Pumpkin and Ricotta Cannelloni
Pumpkin Bread
Quick White Bread
Roasted Chicken and Porcini Mushroom Ravioli with Sherry Sauce
Rosemary Cranberry Whole Wheat Bread
Royal Bread Pudding
Savory Bread Stuffing
Sinful Cinnamon-Raisin Rolls
Smoky Sausage Roll
Spinach and Turkey Lasagna
Spinach Fettuccine with Bacon and Shrimp
Strawberry Cheesecake
Stir-fried Yaki Udon
Summer Panzanella
Tricolore Vegetable Gratin in Baguette Bowl
Tomato Basil Bread
Turkey Bagel Better Burger
Whole Wheat Bread
Whole Wheat Chicken Pizza with Spinach and Fresh Tomatoes