Categories: Pasta
Ingredients
- 1 lb. sweet potatoes, skins pierced in spots
- 1/3 cup finely chopped red onion
- 8 no-boil lasagna noodles
- 4 oz. crumbled goat cheese
- 1/2 cup fresh ricotta
- 2 tbsp golden raisins
- 2 tbsp panko
- 2 tsp lemon zest
- 3/4 cup chopped watercress
- 1/4 cup heavy cream
- 1/4 cup refrigerated pesto
- 2 tbsp olive oil, for brushing
Directions
-
Microwave the sweet potatoes on high, turning halfway through, until tender, about 10 minutes. Halve lengthwise and carefully scoop the flesh out of the skins, dropping it by the tbsp full onto a plate to cool.
-
In a small bowl, microwave the onion on high until tender, about 1 minute. Fill a large bowl with hot tap water; season with salt. Add the noodles and microwave on high until al dente, about 5 minutes. Drain and arrange on wax paper in a single layer.
-
In a medium bowl, mix the goat cheese, ricotta, raisins, panko, lemon zest, and onion; season with salt and pepper. Gently stir in the sweet potato and watercress.
-
Coat a large plate with cooking spray. Place generous 1/4 cupfuls of the filling on one short side of each noodle; roll up tightly. Place the cannelloni, seam side down, on the prepared plate. Cover with wax paper, tucking the ends under the cannelloni. Microwave on high until heated through, about 4 minutes. In a small bowl, mix the cream and pesto.
-
Brush the cannelloni with olive oil and divide among plates. Drizzle with the pesto cream.