Pumpkin Cannelloni W Sage Brown Butter Sauce
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...
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Cooking tools:
- Mortar and pestle
- Pastry brush
- Grater
- Potato masher
- Peeler
- Oven
- Stove
- Skillet
- Pot
- Mixing bowl
- Baking dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Aluminum foil
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
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