Pumpkin Cannelloni with Sage and Ricotta

Pumpkin Cannelloni with Sage and Ricotta

4.0 5 ratings

Подготовка 35 min

Всего 2 h 15 min

6 portions

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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Также представлен в

Squash 10 Recipes
UK and Ireland

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