Singlefile Wines - Recipes - Pork, Pumpkin, Sage & Ricotta Cannelloni
Pumpkin, sage, and ricotta cannelloni – easy to make, deliciously comforting. Perfect for a cozy dinner party or family meal.
Ingredients
- 650 g pumpkin, peeled
- 1 brown onion
- 4 large garlic cloves, cruched
- 500 g free range pork mince
- 10 sage leaves
- 1/4 cup (60ml) verjuice
- 300 g spinach, English or baby
- 250 g fresh ricotta cheese
- 1/3 cup (50g) pine nuts
- salt and pepper
- olive oil
- packet fresh cannelloni pasta sheets
- handful of finely grated pecorino
- fresh sage leaves, to garnish
- ~Bechamel~
- 80 g butter
- 80 g plain flour
- 0.85 l full cream milk
- 1/3 cup (80ml) verjuice
- 1/2 cup (125ml) dry white wine
- white pepper & ground nutmeg
- 50 g pecorino cheese, grated
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