Pumpkin Cannelloni with Sage and Ricotta

Pumpkin Cannelloni with Sage and Ricotta

4.5 2 évaluations

Prép. 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

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 1231.4 mg

Protides 28 g

Calories 2874.1 kJ / 686.9 kcal

Lipides 40.1 g

Fibre 6.3 g

Graisses saturées 16 g

Glucides 55.8 g

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Également présenté dans

Squash 10 Recettes
Royaume-Uni et Irlande

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