Appareils et accessoires
Pumpkin Cannelloni with Sage and Ricotta
Prép. 35min
Total 2h 15min
6 portions
Ingrédients
Pumpkin Filling
-
butternut squash, unpeeled, cut in thick wedgespumpkin unpeeled, cut in thick wedges1000 - 1350 g
-
olive oil for drizzling
-
fine sea salt1 ¼ tsp
-
ground black pepper plus 1 pinch½ tsp
-
Parmesan cheese cut in pieces (2 cm)150 g
-
ricotta cheese250 g
-
medium egg1
-
ground nutmeg½ tsp
Sage Cream Sauce
-
shallots halved2
-
garlic cloves2
-
fresh sage leaves to taste3 - 4 sprigs
-
olive oil plus 0.5 Tbsp and extra for greasing30 g
-
unsalted butter diced50 g
-
plain flour70 g
-
whole milk550 g
-
white wine100 g
-
fine sea salt1 tsp
-
ground black pepper¼ tsp
-
fresh lasagne sheets (approx. 250 g)6
-
walnut halves80 g
-
fresh sage leaves8 - 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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Squash
10 Recettes
Royaume-Uni et Irlande
Royaume-Uni et Irlande
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