Tomato sauce:
Peel the onions and garlic, dice finely and sauté in a pot with a bit of olive oil. Chop the capers finely, add tomatoes and stock, boil for 10 minutes and season with salt, pepper and a bit of sugar to taste. Chop the leaf parsley finely and fold into the mixture.
Cannelloni:
Bring the vegetable stock to the boil, pour over the couscous and leave it for 10 minutes.
Peel and core the musquée de provence pumpkin and cut into pieces. Coarsely dice the Gouda cheese. Then coarsely grate both with the TRANSFORMA rotary grater.
Wash the chard leaves, shake dry and cut into fine strips.
Peel the garlic and press into the vegetables. Mix with the grated Gouda and pumpkin, the couscous and the ricotta. Season with salt and pepper to taste.
Use the TRANSFORMA mincer (with the sausage stuffer attachment) to fill the mixture into the cannelloni.
Preheat the oven to 200°C.
Put a bit of tomato sauce into the ovenproof dish, layer the cannelloni and distribute the remaining sauce on it.
Strew with cheese and cook in the oven for approx. 35-40 minutes
Tip: If a bit of filling is left over, spread it onto the first layer of tomato sauce.
Nutritional value per portion: 598 kcal, 2.498 kJ, 34 g Protein, 18 g Fat, 75 g Carbohydrates, 5 g Fibre
