Cannelloni with Pumpkin and Ricotta – Italian Recipe
This recipe features cannelloni tubes filled with a creamy mixture of roasted pumpkin, ricotta, herbs, and spices, baked in a rich tomato sauce and topped…
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Cooking tools:
- Pan
- Saucepan
- Baking dish
- Piping bag
- Potato masher
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Aluminum foil
- Oven
- Stove
- Spatula
- Grater
- Kitchen scale
Ingredients
- 1 tbsp Olive oil
- 2 cloves, pressed Garlic
- 400g can Chopped tomatoes (polpa)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Sugar
- 5-6 leaves Fresh basil leaves
- 1, diced Shallot (or small red onion)
- 500g, diced Pumpkin
- 1/4 tsp Nutmeg
- 250g Ricotta cheese
- 50g, grated Parmesan cheese
- 1 tbsp, chopped Fresh sage
- 1 tbsp, chopped Fresh parsley
- 50g Butter
- 50g All-purpose flour
- 500ml Milk
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 250g (approx. 18-20 tubes) Cannelloni tubes
- 50g, grated (for topping) Parmesan cheese
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