Main Dishescountryliving5.0
Pumpkin Cannelloni with Sage Brown-Butter Sauce
If you love cannelloni stuffed with ricotta cheese, try this twist with pumpkin filling.
👥 6 Servings⏱️ Prep & Cook: 1h 20m👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
- ●cutting board
- ●pot
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 350°F. Place pumpkin and 3/4 cup water in a large skillet. Cover and cook over medium heat until almost tender, ⏱️ 20 minutes. Transfer to a bowl and mash until smooth.
2
Heat oil in a small skillet over medium heat. Add garlic and cook until golden, 1 to ⏱️ 2 minutes. Transfer to a cutting board and mash into a paste. Stir together pumpkin, ricotta, Parmesan, sage, and garlic in a bowl. Season with salt and pepper.
3
Cook lasagna sheets in a large pot of boiling salted water until tender, about ⏱️ 2 minutes. Reserve 1/4 cup pasta water. Drain and transfer to a plate and drizzle with oil.
4
Liberally brush a 2 to 3-quart 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 and filling.
5
Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to ⏱️ 25 minutes. Melt butter in small skillet over medium-high. Add sage and cook until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.
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