Pumpkin walnut cannelloni

This is a great get-ahead recipe. Roast the pumpkin while cooking another meal, refrigerate, and then use it to make these easy and delicious cannelloni. The filled cannelloni can also be stored in the fridge for up to a day before baking.

Pumpkin walnut cannelloni. Credit: Mary Makes It Easy / Geoff George

• serves

  4

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Mid

Ingredients

Cannelloni

• 2 tsp olive oil
• 1 small red onion, finely diced
• Kosher salt
• Freshly ground black pepper
• 2 garlic cloves, minced
• 2 cups roughly chopped Tuscan kale
• 2 cups (500 ml) mashed roast pumpkin (canned pumpkin will also work)
• 1 cup (225 g) ricotta cheese
• ½ cup (40 g) finely grated Parmigiano Reggiano cheese, plus extra to garnish
• ½ cup (70 g) crumbled blue cheese, crumbled (optional)
• ½ cup (60 g) walnuts, finely chopped
• 1½ tbsp finely chopped parsley
• 3 tsp finely chopped sage
• ½ tsp crushed red pepper flakes
• Pinch nutmeg, freshly grated
• 1 egg
• 8 (360 g) fresh lasagna sheets
• Fried sage leaves to garnish, optional

Sauce

• 28 g butter
• 2 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1½ tbsp flour
• 2½ cups (625 ml) milk, warmed
• ½ cup (40 g) finely grated Parmigiano Reggiano cheese
• Pinch nutmeg, freshly grated
• 1 cup (250 ml) torn and lightly packed Tuscan kale
• 3 tsp finely chopped sage
• Olive oil, for frying

Instructions

1. For the cannelloni, heat oven to 190°C (350°F) and lightly grease a 23 cm x 33 cm (9 inch x 13 inch) baking dish with non-stick cooking spray.
2. Place a skillet over medium heat and add in the oil and onion. Season with salt and pepper and cook for 3 to 4 minutes or until softened and lightly golden brown. Stir in the garlic and kale and cook for 1 to 2 minutes or until the kale has wilted slightly. Transfer to a large bowl.
3. Add in the pumpkin, ricotta, Parmigiano Reggiano, blue cheese, if using, and walnuts. Sprinkle in the parsley, sage, red pepper flakes and nutmeg, and season with salt and pepper. Add in the egg and mix well to combine.
4. Working with one lasagna sheet at a time, scoop about half a cup of the pumpkin mixture along the short side of the pasta. Roll the pasta up and around the filling and transfer to the prepared baking dish, seam-side down. Continue until all the pasta sheets and filling are used, then set aside. At this point, the dish can be covered and stored in the fridge for up to 1 day.
5. To make the sauce, place the skillet back over medium heat and melt the butter. Add in the garlic, season with salt and pepper, and cook for 30 seconds. Sprinkle over the flour and whisk together. Allow the flour to toast for 1 to 2 minutes then slowly begin whisking in the milk. Bring to a simmer and cook for 3 to 4 minutes until slightly thickened. Stir in the cheese, nutmeg, kale and sage.
6. Pour the sauce over the cannelloni and bake for 30 to 40 minutes or until bubbling and golden brown and the cannelloni are tender.
7. Allow the cannelloni to rest for 5 to 10 minutes before serving with more sage, Parmigiano and pepper.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.