Pumpkin Cannelloni W Sage Brown Butter Sauce - The Conservation Foundation

Ingredients

• 1 1/2 pounds pumpkin, peeled, seeded, and chopped
• 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 large garlic cloves, chopped
• 1/2 cup ricotta
• 1/2 cup grated Parmigiano-Reggiano
• 1 1/2 teaspoons finely chopped fresh sage, plus 4 large whole leaves
• 1/4 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 1 package (8-ounce) oven-ready lasagna sheets
• 6 tablespoons unsalted butter