Pumpkin Bean Cannelloni With Cream Sauce Recipes

PUMPKIN CANNELLONI WITH SAGE BROWN-BUTTER SAUCE

Steps:

• Preheat oven to 350°F.
• Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
• Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
• Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
• Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
• Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

PUMPKIN & BEAN CANNELLONI WITH CREAM SAUCE.

Steps:

• Mix pumpkin, cheese, beans, garlic, half the sage and egg white together in a bowl.
• Spoon half the filling lengthways along each lasagna sheet & roll up, Cut in half and place seam side down in a steamer.
• Cook covered for 10 minutes.
• Combine cream & egg yolk in a saucepan, add wine, mustard & remaining sage. Stir over a gentle heat until slightly thickened.
• Serve cannelloni with sauce.

PUMPKIN RICOTTA CANNELLONI

Steps:

• Heat the oil in a saucepan, add the pumpkin and sweat over low heat until they start to soften. Add the garlic and 1/2 cup water, then cover and cook over low heat for about 10 minutes or until pumpkin is tender. Drain, cool slightly, then place in a food processor with the sage, nutmeg, salt and pepper. Process until smooth, then place in a bowl with the cottage, and spinach.
• Preheat the oven to 180°C Grease a 20 x 27cm ovenproof dish.
• To make the sauce, melt the margarine in a saucepan over low heat. Add the flour and cook for 2 minutes, stirring constantly. Add the milk, edam cheese and sage, whisking well until smooth. Cook over very low heat until thickened. Stir in 1/4 cup walnuts and season with salt and pepper.
• Place a portion of the mixture in the middle of each lasagna piece. Roll up to enclose. Place seam side down in the dish. Pour half the sauce into dish, then sit the filled tubes on top. Cover with the remaining sauce and sprinkle with the remaining parmesan. Bake in the oven for 30 minutes or until golden. Serve garnished with the remaining walnuts.