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Recipes continued
Pumpkin, Ricotta and Sage Cannelloni
Serves: 6-8
1 quantity of Pumpkin pasta, rolled into
Lasagne sheets
700g butternut pumpkin, peeled, roughly
chopped
¼ cup olive oil
2 leeks, finely sliced
3 fresh sage leaves, finely sliced
1 cup ricotta cheese
½ cup toasted walnuts, roughly chopped
1 tablespoon lemon juice
2 teaspoons lemon zest
1 teaspoon verjuice
Salt and freshly ground black pepper, to taste
Béchamel Sauce:
80g butter
¹⁄
³
cup plain flour
4 cups milk
¼ cup white wine
½ cup ricotta cheese
Salt and freshly ground black pepper, to taste
1. Preheat oven to 180°C. Line a baking tray
with baking paper.
2. Scatter pumpkin across baking paper and
drizzle with half of the oil. Bake for 25-30
minutes or until golden brown.
3. Meanwhile heat remaining oil in a small
saucepan over medium heat. Add leeks
and cook for 5 minutes or until softened.
Add garlic and sage and continue to cook
for 2-3 minutes. Remove from heat. Add
remaining ingredients. Stir to combine.
Season to taste with salt and pepper.
Set aside.
4. Béchamel: Melt butter in a medium
saucepan over medium heat. Add wine and
flour, stir to form a paste. Slowly add milk,
while stirring and bring to a simmer, stir
constantly until thickened. Remove from
heat. Stir through ricotta cheese. Season to
taste with salt and pepper. Set aside.
5. Pour approximately 1 cup of béchamel
sauce into the base of a 20cm x 30cm
casserole dish.
6. Lay pasta sheets on a lightly floured
surface. Cut into 6-8cm strips. Place 2
tablespoons of pumpkin mixture down the
centre of each piece of pasta. Roll into
a cylinder and place into the prepared
baking dish. Repeat with remaining pasta
until the dish is full. Cover with remaining
béchamel sauce. Cover with tinfoil. Bake
for 20 minutes. Remove foil and cook for
a further 15 minutes or until béchamel is
golden and bubbling. Serve.
46


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