Gordon Ramsays Zucchini Cannelloni With Ricotta Pine Nut Recipes

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RICOTTA AND ZUCCHINI CANNELLONI

This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.

Provided by Donna Hay

Categories     HarperCollins     HarperCollins     Dinner     Small Plates     Kid-Friendly     Wheat/Gluten-Free     Pasta     Zucchini     Ricotta     Bake     Spinach     Tomato     Vegetarian     Mozzarella

Yield 4-6 servings

Number Of Ingredients 10



Ricotta and Zucchini Cannelloni image

Steps:

  • Preheat oven to 180°C (350°F).
  • Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
  • Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
  • Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.

1 1/2 cups (180g) frozen peas (easy peasy!)
2 eggs
1 1/2 cups (360g) fresh firm ricotta
2 cups (50g) baby spinach leaves, roughly chopped
1/4 cup finely chopped mint
2 teaspoons finely grated lemon rind (a tasty trick)
Sea salt and cracked black pepper, to taste
3-4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you'll need about 24 long slices)
2 cups (500ml) tomato puree (passata)
1/2 cup (50g) grated mozzarella

GORDON RAMSAY'S ZUCCHINI CANNELLONI WITH RICOTTA & PINE NUT

Make and share this Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut recipe from Food.com.

Provided by Valerie Dalton

Categories     < 4 Hours

Time 1h5m

Yield 2 , 2 serving(s)

Number Of Ingredients 9



Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut image

Steps:

  • Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.
  • Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.
  • Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.

Nutrition Facts : Calories 572, Fat 45.3, SaturatedFat 22.1, Cholesterol 125.5, Sodium 220.4, Carbohydrate 13.2, Fiber 1.6, Sugar 2.9, Protein 30.3

2 small zucchini (ends removed)
1 1/2 tablespoons olive oil, plus extra for drizzling
2 cups ricotta cheese
1 lemon juice, juice
sea salt and black pepper
1 tablespoon toasted pine nuts
1 tablespoon chopped dill
1 tablespoon chopped tarragon
1 tablespoon balsamic vinegar, to drizzle

ZUCCHINI FRITTERS -GORDON RAMSAY

Categories     Vegetable     Appetizer     Fry     Low Carb     Quick & Easy     Healthy

Yield 20-24 Fritters

Number Of Ingredients 11



ZUCCHINI FRITTERS -GORDON RAMSAY image

Steps:

  • Coarsely grate zucchini. Sprinkle a pinch of salt, mix well and let sit for 10 min. Squeeze zucchini with hands to remove juices and tip into lge bowl. Heat 2 T oil in skillet and sauté onion and garlic with pinch each of salt and pepper until softened. Cool slightly and mix with zucchini. Add eggs, feta, herbs, pine nuts and 3 T flour to zucchini. Add generous grinding pepper and mix well until evenly combined. If too wet add another T flour. Heat a thin layer of oil in a skillet. Drop spoonfuls into skillet. Cook 2-3 min each side until golden. Transfer to a warm plate line with paper towels and keep warm. Serve warm with lemon wedges, or yogurt based drizzle.

2 lge zucchini
Sea salt & black pepper
2 T olive oil &more for frying
1 lge onion chopped
2 cloves garlic finely chopped
3 lge eggs
7 oz feta, diced
Mint chopped fine
Dill chopped fine
2 T pine nuts
3-4 T ap flour

SPINACH & RICOTTA CANNELLONI

Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 1h30m

Yield Makes 10 servings

Number Of Ingredients 15



Spinach & ricotta cannelloni image

Steps:

  • First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
  • Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
  • Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

Nutrition Facts : Calories 711 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.59 milligram of sodium

3 tbsp olive oil
8 garlic cloves, crushed
3 tbsp caster sugar
2 tbsp red wine vinegar
4 x 400g cans chopped tomatoes
small bunch basil leaves
2 x 250g tubs mascarpone
3 tbsp milk
85g parmesan (or vegetarian alternative), grated
2 x 125g balls mozzarella, sliced
1kg spinach
100g parmesan (or vegetarian alternative), grated
3 x 250g tubs ricotta
large pinch grated nutmeg
400g dried cannelloni

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