Pumpkin Cannelloni with Sage and Ricotta

Name: Pumpkin Cannelloni with Sage and Ricotta
Prep time: 35 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6 portions
Ingredients: 1000 - 1350 g pumpkin; olive oil; 1 ¼ tsp fine sea salt; ½ tsp ground black pepper; 150 g Parmesan cheese; 250 g ricotta cheese; 1 medium egg; ½ tsp ground nutmeg; 2 shallots; 2 garlic cloves; 3 - 4 sprigs fresh sage leaves; 30 g olive oil; 50 g unsalted butter; 70 g plain flour; 550 g whole milk; 100 g white wine; 1 tsp fine sea salt; ¼ tsp ground black pepper; 6 fresh lasagne sheets; 80 g walnut halves; 8 - 10 fresh sage leaves

4.8 4 évaluations

Préparation 35min

Total 2h 15min

6 portions

Ingrédients

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