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Pumpkin Walnut Cannelloni
Creamy pumpkin and crunchy walnuts are the stars of this cannelloni dish.
YIELDS
4
Ingredients
Cannelloni
- 2 teaspoons olive oil
- 1 small red onion, finely diced
- Kosher salt and black pepper
- 2 garlic cloves, minced
- 2 cups (500 ml) Tuscan kale, roughly chopped
- 2 cups (500 ml) roasted mashed pumpkin (canned pumpkin will also work)
- 1 cup (225 g) ricotta cheese
- 1/2 cup (40 g) Parmigiano Reggiano cheese, finely grated
- 1/2 cup (70 g) blue cheese, crumbled (optional)
- 1/2 cup (60 g) walnuts, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 tablespoon sage, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- Pinch nutmeg, freshly grated
- 1 egg
- 8 (360 g) fresh lasagna sheets
Sauce
- 2 tablespoons (28 g) butter
- 2 garlic cloves, minced
- Kosher salt and black pepper
- 2 tablespoons flour
- 2 1/2 cups (625 ml) milk, warmed
- 1/2 cup (40 g) finely grated Parmigiano Reggiano cheese
- Pinch nutmeg, freshly grated
- 1 cup (250 ml) Tuscan kale, torn and lightly packed
- 1 tablespoon sage, finely chopped
- Olive oil, for frying
Directions
Cannelloni
- For the cannelloni, heat your oven to 350°F and lightly grease a nine by-13-inch baking dish with non-stick cooking spray.
- Place a skillet over medium heat and add in the oil and onion. Season with salt and pepper and cook for three to four minutes or until softened and lightly golden brown. Stir in the garlic and kale and cook for one to two minutes or until the kale has wilted slightly. Transfer to a large bowl.
- In the pumpkin, ricotta, Parmigiano Reggiano, blue cheese, if used, and walnuts. Sprinkle in the parsley, sage, red pepper flakes, and nutmeg, and season with salt and pepper. Add in the egg and mix well to combine.
- Working with one lasagna sheet at a time, scoop about half a cup of the pumpkin mixture along the short side of the pasta. Roll the pasta up and around the filling and transfer to the prepared baking dish, seam-side down. Continue until all the noodles and filling are you, then set aside. At this point, the dish can be covered and stored in the fridge for up to 1 day.
Sauce
- To make the sauce, place the skillet back over medium heat and melt the butter. Add the garlic, season with salt and pepper, and cook for 30 seconds. Sprinkle over the flour and whisk together. Allow the flour to toast for one to two minutes, then slowly begin whisking in the milk. Bring to a simmer and cook for three to four minutes until slightly thickened. Stir in the cheese, nutmeg, kale, and sage.
Serve
- Pour the sauce over the cannelloni and bake for 30 to 40 minutes or until bubbling and golden brown and the noodles are tender.
- Allow the cannelloni to rest for five to 10 minutes before serving with more sage, Parmigiano, and pepper. Enjoy!
