This Italian recipe of pumpkin & ricotta cannelloni you bring to the table a good alternative of the classic cannelloni ricotta and spinach, if you are a big fan of pumpkin an other interesting dish is the lasagna: you can prepare it in the version with pumpkin, for a family lunch with an autumn key.
- 200g of Cannelloni De Cecco
- 1 leek
- 200 g of pumpkin
- 1 celery stick
- 1 carrot
- 1 onion
- 2 amaretti cookies
- 400 g ricotta
- 60 g butter
- 100g of Parmigiano Reggiano
Making pumpkin and ricotta cannelloni is very simple. Cut all the vegetables into cubes of 7-8 mm. Sauté in a saucepan with olive oil for 5 minutes, then blend with hot water and continue cooking, stirring occasionally until the liquids that have been come out have dried out. Season with salt and pepper.
Blend 3/4 of the vegetables with the amaretti and the nutmeg using a mixer and diluting with a little oil until a thick cream is obtained. Keep aside.
In a bowl, reduce the ricotta in a homogeneous cream with a spatula or a spoon, add the half of the pumpkin mixture and the grated Parmigiano reggiano. Transfer it to a sac à poche and keep aside. Fill the raw cannelloni with the pumpkin & ricotta filling and place them side by side inside a well buttered pan.
Spread the surface of the cannelloni with the remaining pumpkin cream, the cooked vegetables kept aside, the diced butter and the grated Parmigiano cheese. Cook in a preheated oven at 200 ° for 20 minutes. Remove from the oven, let settle and serve immediately the pumpkin and ricotta cannelloni, completing as desired with fresh aromatic herbs.