Creamy pumpkin cannelloni

You can make this dish well in advance of serving.
 
vegetarian,pasta,recipes
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Recipe from: 31 August 2015

Cooking time: 45 min
 
 

Ingredients

 
  • CREAM SAUCE:
  • 3
    Tbs
    butter
  • 2
    cup
    cream
  • 100
    g
    sundried tomatoes, drained, puréed
  • 1/4
    cup
    Parmesan, grated
  • FILLING:
  • 500
    g
    cooked pumpkin, mashed
  • 150
    g
    ricotta, crumbled
  • 2
    Tbs
    Parmesan, grated
  • 1
    Tbs
    dried sage
  • grated zest of 1 lemon
  • 100
    g
    whole almonds, roughly chopped
  • sea salt and black pepper
  • 200
    g
    cannelloni tubes
  • TOPPING:
  • 1/2
    cup
    breadcrumbs
  • 2
    Tbs
    Parmesan, grated
  • grated zest of ½ lemon
Servings: Change Serving
 
 

Method

 
For cream sauce
Add butter and cream to a small pot and bring to a gentle simmer. Add the tomatoes and cook gently for 5 min. Add the Parmesan while stirring continuously. Remove from stove and set aside.

For the stuffing  

In a bowl mix together the pumpkin, cheeses, sage, lemon zest and almonds. Season well.
Preheat oven to 160°C.

Fill cannelloni with stuffing, place in a buttered ovenproof dish and pour over sauce.

For the topping 

Mix the breadcrumbs, Parmesan and zest; sprinkle over sauce. Cover in foil and bake for 20–30 min. Remove foil, bake a further 10–15 min or until tubes are soft.

To serve
 
Serve hot, with extra grated Parmesan.

Text and image source: Fairlady magazine

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