Pumpkin Cannelloni (Frankfurt for Cooks)
This below recipe was sent courtesy of Frankfurt for Cooks and was also printed in SHAPE Community Life Magazine, September 2021 issue.
Pumpkin Cannelloni Ingredients: 250g pumpkin flesh, 50g water for cooking pumpkin and more for cooking pasta sheets,1 stalk of lemon grass,1.5 Tbsp olive oil, 3 garlic cloves, 250g ricotta, 100g Parmesan, 7-8 sage leaves, 6 Tbsp butter, 5-6 lasagna sheets (*see note below*), 1/2 tsp salt ~
Prep: Cut pumpkin into 1 cm pieces. Crush lemon grass stalk. Crumble ricotta. Grate Parmesan. Chop sage leaves ~
Equipment:Pot, bowl, fork, mortar and pestle or garlic press, tray or cutting board, saucepan with lid ~
Method:
| Oven | Preheat to 180C |
| Pumpkin, lemon grass, salt, water | Combine in a pot and stew on low till pumpkin is soft, remove lemon grass stalk after cooking |
| Cooked pumpkin pieces | Mash with a fork |
| Garlic cloves, splash of olive oil | Crush garlic cloves and fry on low, till slightly softened, mince to a paste (either in garlic press or with mortar and pestle) |
| Pumpkin pieces, garlic paste, ricotta and parmesan, splash of olive oil | Combine in a bowl and mix well, adjust seasoning |
| Pasta sheets, water, salt | Boil water, season with salt, cook pasta sheets for around 1 minute (till softened, but not cooked through), take out of the water, place on an oiled tray, reserve some pasta water |
| Pasta sheet, pumpkin stuffing | Roll stuffing in a pasta sheet, repeat with all pasta sheets |
| Pumpkin rolls, the remainder of the pumpkin stuffing (divided into two parts), pasta water, oil | Place some of the remaining pasta stuffing in the pan, add a splash of olive oil, then place the pumpkin rolls on top and cover with the rest of the stuffing, add half a ladle of pasta water and bake till pasta is cooked (around 15 min) |
| Butter, sage | Melt butter and heat it till it starts to smell nutty and turns golden brown (pay attention as not to burn it), take off the heat and add chopped sage |
| Serve pumpkin cannelloni drizzled with sage butter |
*Note* I used store bought cannelloni shells 🙂
