Pumpkin and Ricotta Cannelloni
This hearty recipe uses seasonal pumpkins and serves 4 people. It takes some skill but it's worth the effort. Delicious, creamy and a firm favourite.
2 tablespoons butter, plus extra to grease
1 leek (white part only), thinly sliced
500g pumpkin, peeled, diced
2 garlic cloves, crushed
2 sage leaves
Pinch of grated nutmeg
1 1/2 cups ricotta
50g (1/2 cup) grated parmesan, plus extra 3 tablespoons to sprinkle
14 cannelloni tubes
3 tablespoons (60g) butter
1/4 cup (35g) plain flour
375ml (1 1/2 cups) milk
250ml (1 cup) cream
2 sprigs of sage, leaves picked
1/3 cup chopped walnuts
Melt the butter in a saucepan, add the leek and 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 ricotta and parmesan.
Preheat the oven to 180°C. Grease a 20 x 27cm ovenproof dish.
3 To make the cream sauce, melt the butter in a saucepan over medium heat. Add the flour and cook for 2 minutes, stirring constantly. Add the milk, cream and sage, whisking well until smooth.
Step 3 Cook over very low heat until thickened. Stir in 1/4 cup walnuts and season with salt and pepper.
Place the ricotta mixture in a piping bag with a plain nozzle and pipe into the cannelloni tubes. 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 35-40 minutes or until golden. Serve garnished with the remaining walnuts.