Pumpkin cannelloni is a delicate dish made of simple and tasty ingredients, perfect for the Autumn weekends.
- 16 Cannelloni
- 1kg Delica Pumpkin or any other pumpkin
- 6/8 Sage leaves
- 250g Cow or Sheep Ricotta
- 40g Grated Parmigiano Reggiano
- 100g Smoked Scamorza
- Salt to taste
- Grated Nutmeg to taste
- 500ml Besciamella sauce
Preheat your oven to 200°C/180°C
To prepare these delicious Pumpkin Cannelloni, cut your pumpkin in two to have a couple of thinner wedges.
Put them on a baking tray and let them in the oven to cook, for 20/30 mins. To check if they are ready, use a fork and push into the flesh, if it is soft, then the pumpkin is ready.
Remove it from the oven and let it cool, remove the skin, transfer the flesh in a large bowl and mash it.
Add the ricotta, the chopped sage, grated parmigiano, salt and some grated nutmeg. Mix together. Now you can add the smoked scamorza cheese cubes. Fill the cannelloni with the mixture.
Spread an even layer of besciamella sauce over the base of an oven-proof dish, add the cannelloni and cover them with the rest of besciamella sauce.
Bake in the oven for 20/30 minutes at 180°C/160°C fan