Pumpkin Cannelloni with Sage Brown-Butter Sauce

Name: Pumpkin Cannelloni with Sage Brown-Butter Sauce
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lb. sugar pumpkin, peeled and chopped; 1 1/2 tbsp. olive oil, plus more for drizzling; 3 garlic cloves; 1/2 c. ricotta; 2 oz. Parmesan, grated (about 1/2 cup); 1 1/2 tsp. finely chopped fresh sage, plus 2 tablespoons whole leaves; Kosher salt and freshly ground black pepper; 1 (16-ounce) package oven-ready lasagna sheets; 6 tbsp. (3/4 stick) unsalted butter

What goes better together than pumpkin and sage?!

Published: Aug 24, 2009

2 Ratings

Jump to recipe

Marcus Nilsson

Yields:

6 serving(s)

Total Time:

1 hr 20 mins

If you love cannelloni stuffed with ricotta cheese, try this twist with pumpkin filling.

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Ingredients

1 1/2 lb. sugar pumpkin, peeled and chopped
1 1/2 Tbsp. olive oil, plus more for drizzling
3 garlic cloves
1/2 cup ricotta
2 oz. Parmesan, grated (about 1/2 cup)
1 1/2 tsp. finely chopped fresh sage, plus 2 tablespoons whole leaves
Kosher salt and freshly ground black pepper
1 (16-ounce) package oven-ready lasagna sheets
6 Tbsp. (3/4 stick) unsalted butter

Directions

1. Step 1Preheat oven to 350°F. Place pumpkin and 3/4 cup water in a large skillet. Cover and cook over medium heat until almost tender, 20 minutes. Transfer to a bowl and mash until smooth.
2. Step 2Heat oil in a small skillet over medium heat. Add garlic and cook until golden, 1 to 2 minutes. Transfer to a cutting board and mash into a paste. Stir together pumpkin, ricotta, Parmesan, sage, and garlic in a bowl. Season with salt and pepper.
3. Step 3Cook lasagna sheets in a large pot of boiling salted water until tender, about 2 minutes. Reserve 1/4 cup pasta water. Drain and transfer to a plate and drizzle with oil.
4. Step 4Liberally brush a 2 to 3-quart baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets and filling.
5. Step 5Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Melt butter in small skillet over medium-high. Add sage and cook until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.