Pumpkin & Chestnut Cannelloni
www.greatbritishfoodawards.com
Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly oil a 26 x 18cm baking dish. Place a medium frying pan on a medium heat. Add 2 tbsps of the oil, the onion,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishfoodawards.com.
Cooking tools:
- Piping bag
- Grater
- Kitchen scale
- Baking dish
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Oven
- Stove
- Zip-top bag
- Kitchen shears
- Measuring spoon
- Spoon
- Wooden spoon
- Aluminum foil
- Paper towel
Ingredients
- 4 tbsp olive oil, plus extra for greasing
- ½ onion, finely chopped
- 2 garlic cloves, crushed
- 10g sage, leaves picked and chopped (reserve a few whole to garnish)
- 1 x 425g can pumpkin purée
- 50g vacuum-packed chestnuts, chopped
- 8 black olives, pitted and chopped
- ¼ tsp crushed chilli flakes
- 30g Parmesan, freshly grated
- 70g ricotta
- 12 dried cannelloni tubes
- 30g fresh breadcrumbs
- Sea salt
- black pepper
- 700ml milk
- 3½ tbsp plain flour
- 50g unsalted butter
- 50g ricotta
- 50g Parmesan, freshly grated
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