Pumpkin and Ricotta Pasta Rolls

So I am all for doing things the quick and easy way as time is one thing I find I never have enough of.  I bought cooked pasta sheets from the awesome pasta people at Belmar Pasta and the size allowed for me to make this recipe.  Faster than making Cannelloni and quicker than Lasagne.  This recipe is fast, easy and interesting for your guests and family.  Enjoy !!!


Ingredients:
500gm Ricotta (drained for 8-12 hours)
2 cups cooked pumpkin
1 cup grated Parmesan
1 cup chopped parsley
700ml Tomato Passata
4 Large Cooked Lasagne Sheets


Method:
Drain the Ricotta overnight


Pre-heat the oven to 180C
Combine the Ricotta, Pumpkin, salt and Pepper.


Add the Parsely.  A cup of Feta added to this recipe at this stage is awesome for the intensity of the flavour.


Lay the sheets out.


Divide the mixture between the 4 sheets and spread evenly into a layer.


Roll the pasta sheets up being careful not to press the mixture too much or else it will squeeze out the ends.


Lay into an appropriately sized dish side by side.


Cover with the tomato passata


If the baking pan is lager please add enough passata to cover the rolls well.


Sprinkle the Parmesan over the top.


Bake in the oven for approximately 1 hour until golden.


Slice and serve !!

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