The stuffed conchiglioni with ricotta and pumpkin without bechamel are perfect for festive days, Sundays, or simply whenever you feel like it.
I used the conchiglioni [or lumaconi] format, large and ridged, ideal for stuffing [I found them at MD].
I filled them with ricotta worked without eggs.
Light and without bechamel.
I covered them with pumpkin velouté.
The stuffed conchiglioni with ricotta and pumpkin without bechamel constitute a single course as they concentrate the characteristics that distinguish a balanced meal into one dish.
To respect the measurements of your dietary plan:
• weigh the conchiglioni;
• weigh the ricotta;
and distribute the ricotta cream among the conchiglioni.
Consider about 10 g of ricotta per conchiglione.
PUMPKIN AND DIABETES
Pumpkin glycemic index
Pumpkin of any type → GI 75.
Besides the glycemic index, it’s important to consider the glycemic load, which is determined by the amount of food consumed.
Pumpkin has a high glycemic index but low glycemic load.
– Can people with diabetes eat pumpkin?
– People with diabetes can eat pumpkin!
In cases of hyperglycemia, prediabetes, and diabetes, pumpkin can be consumed without exceeding portions.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
Ingredients
- 5.6 oz conchiglioni
- 5.6 oz cow's milk ricotta
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste marjoram (or nutmeg)
- to taste pumpkin velouté (or boiled and blended pumpkin)
- to taste chopped parsley
- to taste grated cheese (grana or parmesan)
Suggested Tools
- Colander
- 1 Bowl
- 1 Piping Bag disposable
- Immersion Blender with cup
- 1 Baking Dish
Preparation
Cook the conchiglioni very al dente so that they remain intact and easy to fill [they will be baked later].
I cooked them for exactly half the time indicated on the package.Drain them gently to avoid breaking.
Rinse under running water to cool them and let them drain well.! suggestion for large portions
Prepare a container with cold water and, when draining them to avoid breaking, gently remove them from the pot with a slotted spoon, immerse them in cold water and place them to dry on a cutting board or a surface lined with parchment paper or aluminum.Place the ricotta in a bowl, season with:
• a pinch of salt;
• a pinch of pepper;
• marjoram [or another herb] or nutmeg;
and work it with a fork until you obtain a homogeneous cream.Transfer the ricotta cream into a piping bag [I used a disposable one].
Clean the pumpkin and follow the procedure described to prepare the light pumpkin velouté.
Or simply use boiled and blended pumpkin.
Prepare a baking dish.
Spread a thin layer of pumpkin velouté on the bottom of the dish.Fill the conchiglioni, distributing the ricotta.
Arrange the stuffed conchiglioni in a single layer.
Cover them with pumpkin velouté.
Sprinkle with parsley.
Finish with a dusting of grated cheese and grind some more pepper.Briefly heat the oven.
Bake at 356°F (180°C) in a fan oven for 15-20 minutes until a crispy crust forms on the surface.
Plate up.
Your stuffed conchiglioni with ricotta and pumpkin without bechamel are ready.
Enjoy your meal!
You can replace the conchiglioni [or lumaconi] with any dried pasta format suitable for stuffing, such as paccheri.
I usually use whole wheat pasta, and when I decide to use regular pasta, I choose one that holds up well during cooking: al dente pasta has a lower glycemic index than well-cooked pasta.
When hosting guests and managing several dishes, you can conveniently prepare your stuffed pasta in advance, ready to be baked.
My trick to avoid the pasta drying out in the oven is to spread a few tablespoons of light pumpkin velouté on the surface before baking again.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it in respect of the proportions and combinations indicated in your dietary plan.
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