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Pumpkin Cannelloni with Sage and Ricotta

Pumpkin Cannelloni with Sage and Ricotta
4.5 2 ratings
Prep. 35 min
Total 2 h 15 min
6 portions
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Ingredients

Pumpkin Filling
  • pumpkin unpeeled, cut in thick wedges
    1000 - 1350 g
    butternut squash, unpeeled, cut in thick wedges
  • olive oil for drizzling
  • fine sea salt
    1 ¼ tsp
  • ground black pepper plus 1 pinch
    ½ tsp
  • Parmesan cheese cut in pieces (2 cm)
    150 g
  • ricotta cheese
    250 g
  • medium egg
    1
  • ground nutmeg
    ½ tsp
Sage Cream Sauce
  • shallots halved
    2
  • garlic cloves
    2
  • fresh sage leaves to taste
    3 - 4 sprigs
  • olive oil plus 0.5 Tbsp and extra for greasing
    30 g
  • unsalted butter diced
    50 g
  • plain flour
    70 g
  • whole milk
    550 g
  • white wine
    100 g
  • fine sea salt
    1 tsp
  • ground black pepper
    ¼ tsp
  • fresh lasagne sheets (approx. 250 g)
    6
  • walnut halves
    80 g
  • fresh sage leaves
    8 - 10

Difficulty

medium

Nutrition per 1 portion

Sodium 1231.4 mg
Protein 28 g
Calories 2874.1 kJ / 686.9 kcal
Fat 40.1 g
Fibre 6.3 g
Saturated Fat 16 g
Carbohydrates 55.8 g

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