Pumpkin & Bean Cannelloni With Cream Sauce. |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe from Edgell is a nice change from the usual spinach & ricotta cannelloni with tomato sauce. The creamy sauce complements this perfectly. The recipe says to steam the cannelloni but when I made it I baked it as you would a usual cannelloni with no issues. If baking it you might like to increase the amount of sauce by a bit to ensure adequate coverage of cannelloni, I will be next time I make this. Ingredients:
300 g pumpkin, julienned & blanched |
200 g fresh ricotta |
300 g mixed beans, drained |
1 garlic clove, crushed |
2 tablespoons fresh sage, chopped |
1 egg, separated |
2 sheets fresh lasagna noodles |
1/3 cup light cream |
1 tablespoon white wine |
1/2 teaspoon coarse grain mustard |
Directions:
1. Mix pumpkin, cheese, beans, garlic, half the sage and egg white together in a bowl.
2. Spoon half the filling lengthways along each lasagna sheet & roll up, Cut in half and place seam side down in a steamer.
3. Cook covered for 10 minutes.
4. Combine cream & egg yolk in a saucepan, add wine, mustard & remaining sage. Stir over a gentle heat until slightly thickened.
5. Serve cannelloni with sauce.
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