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Cannelloni with pumpkin and goat cheese.
These cannelloni aren’t cooked in a lot of sauce. It’s the filling that makes them so delicious. Another perfect way to make use of pumpkin and great for vegetarians!
Ingredients
- 1 kg pumpkin
- 12 lasagne sheets (fresh or dried)
- 150 g goat cheese semi-soft
- 50 g Parmesan grated
- 1 shallot
- salt for pasta and to taste
- black pepper to taste
- 10 ml whole milk
- 6-8 sage leaves
- 80 g butter (if you are only serving the cannelloni with gorgonzola you need less butter and sage)
For gorgonzola sauce
- 180 g gorgonzola dolce (sweet)
- whole milk as required
Instructions
- Cut the pumpkin in half, remove the seeds and cut into large chunks.
- Cook the pumpkin in a preheated oven at 180 ° C on a baking tray lined with baking paper for half an hour.
- When the pumpkin is soft, remove from the oven and allow to cool slightly. Then mash it or pass it through a potato ricer until you have a relatively smooth puree.
- Put a pot of water on to boil for the pasta. Add salt when it starts to boil and then bring to the boil again.
- Peel and slice the shallot and fry it with half the butter and some sage leaves.
- Mix the pumpkin puree with the sage butter, milk and some grated Parmesan.
- Boil the pasta sheets for a few seconds in the boiling salted water, drain and dry them with a clean cloth. (I did fresh pasta sheets one by one, but if you are using dried sheets you can cook a few together with a little oil in the water to prevent them sticking or also one by one. Just remove from the water using a slotted spoon. The same goes for dried cannelloni if you prefer to use those)
- Put some of the pumpkin mixture on one end of the sheets and add some small pieces of goat’s cheese. If you prefer more filling you can also cover the sheet with puree too.
- Roll the cannelloni from the end with the filling and place them in a buttered oven dish. (if you use dried cannelloni you will need to add the goat’s cheese to the pumpkin puree and then fill the pasta tubes using a small spoon)
- Melt the rest of the butter with the remaining sage leaves until the leaves are nearly crispy and pour over the cannelloni, sprinkle the pasta with Parmesan and cook in a preheated oven at 190 ° C for 10 minutes.
If you prefer to serve with gorgonzola sauce
- Cut the gorgonzola into pieces and melt it in a small saucepan with a little milk. Stir continuously. Add more milk as the cheese melts and the sauce thickens, until you have a good consistency (you don’t want it to be too liquidy)
- Put some of the gorgonzola sauce in the oven dish before placing the cannelloni in it. Pour the rest of the sauce over the cannelloni and sprinkle with Parmesan. Bake until the top starts to brown.
Notes
If you are using dried cannelloni you will need to fill them up. Lasagne sheets can be filled as I did just at the top ( this way the cannelloni can be served cut in half and eaten as finger food as well) or you can cover the sheet with filling and roll it up from either end.
Nutrition
Calories: 833kcalCarbohydrates: 82gProtein: 35gFat: 42gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 103mgSodium: 994mgPotassium: 1204mgFiber: 4gSugar: 10gVitamin A: 22615IUVitamin C: 23mgCalcium: 519mgIron: 4mg
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Amy says
If starting with canned pumpkin, how many C would this be?
Jacqui says
Hi Amy, I have never tried this recipe with canned pumpkin but it's definitely a faster way to make it. You don't need to roast the canned pumpkin and I have read the ratio is usually 1:1. Canned pumpkin can be denser than fresh roasted and smoother. You may need to add some more liquid to it.
Katie Crenshaw says
This recipe is so unique and turned out fantastic. Loved the pumpkin and goat cheese combination.
Lauren Harris says
When I saw that this cannelloni was filled with pumpkin and goat cheese, I knew right away I would love it! It's soooo good. I will definitely make this again!
Gloria says
I am a pumpkin lover, and enjoy it all year long. We also love pasta and goat cheese. This is a winner in our house!!