Pumpkin and Cashew Cannelloni

Method

1. Preheat oven to 200°C
2. Combine the pumpkin, ricotta, and basil together is a large bowl. Mix through the egg.
3. Fill the cannelloni tubes with this mixture, placing them in a 20cm x 30cm baking pan as they are filled. You will have some filling mixture left.
4. Combine the chicken stock, rocket leaves and parmesan to the remainder of the mixture and pour over the cannelloni tubes.
5. Sprinkle over cashews and cover with foil, then bake at 200°C for 30 minutes. Remove foil and bake a further 10 – 15 minutes.