Cannelloni with pumpkin and goat cheese

Method12 steps · about 1 hr 20 min

1. 1

   Step 1: Choose either the sage-butter finish or the Gorgonzola finish. Halve the pumpkin (1 kg), remove seeds and peel, then cut into large chunks. Preheat the oven to 180°C.

   Uses 1 kg pumpkin

   
2. 2

   Step 2: Cook the pumpkin in a preheated oven at 180 ° C on a baking tray lined with baking paper for half an hour.

   Bake pumpkin · 30 minUses cut pumpkin chunks

3. 3

   Step 3: When the pumpkin is soft, remove from the oven and allow to cool slightly. Then mash it or pass it through a potato ricer until you have a relatively smooth puree.

   Uses roasted pumpkin, cooled slightly

4. 4

   Step 4: Put a pot of water on to boil for the pasta. Add salt when it starts to boil and then bring to the boil again.

   Uses water, as needed to boil the pasta sheets · salt (for pasta and to taste)

5. 5

   Step 5: Peel and slice the shallot (1) and fry it with half the butter and some sage leaves.

   Uses 1 shallot · First half of the 80 g butter supply: 40 g for filling · some of the 6–8 sage leaves; amount not specified

   
6. 6

   Step 6: Mix the roasted pumpkin purée with the cooked shallot and sage butter, the 10 ml filling milk and some of the 50 g Parmesan supply. Season with salt and black pepper to taste; reserve remaining Parmesan for the selected topping.

   Uses roasted pumpkin puree · shallot and sage cooked in half the butter · 10 ml whole milk · some grated Parmesan for the pumpkin filling; amount not specified · Salt for pumpkin filling, to taste · Black pepper for pumpkin filling, to taste

   
7. 7

   Step 7: Precook all twelve pasta sheets in the prepared boiling salted water. Fresh sheets need only a few seconds, one at a time. Dried sheets need longer: cook until pliable but still firm, according to their package, then separate promptly to prevent sticking. Drain and dry on a clean cloth. If cooking dried sheets together, the source permits a dash of olive oil in the water.

   Uses 12 fresh or dried lasagne sheets · Prepared salted boiling water · Optional dash olive oil when boiling dried sheets together

8. 8

   Step 8: Divide the pumpkin filling and all 150 g goat cheese across the twelve precooked sheets. Put filling near one end of each sheet and top it with small goat-cheese pieces; spread the filling more widely if preferred.

   Uses All twelve drained precooked sheets · All prepared pumpkin filling, divided across sheets · 150 g goat cheese divided across the twelve sheets

   
9. 9

   Step 9: Roll each filled sheet from the end with the filling. For the sage-butter finish, place the rolls in an oven dish greased with extra butter and continue to step 10. For the Gorgonzola finish, keep the rolls ready on a tray and skip step 10; make the sauce in step 11 before arranging them in the dish at step 12.

   Uses All filled pumpkin/goat-cheese sheets · Extra butter only for greasing the sage-butter oven dish

10. 10

    Step 10: For the sage-butter finish, melt the remaining 40 g butter with the remaining sage until the leaves are nearly crispy. Pour over the rolled cannelloni and sprinkle with the Parmesan remaining from the 50 g supply. Bake in a preheated 190°C oven for 10 minutes, until hot. Serve, skipping steps 11–12.

    Bake cannelloni · 10 minUses Filled cannelloni from step 9 · Remaining half of 80 g butter: exactly 40 g for sage-butter finish · Remaining sage leaves, amount not separately apportioned · Parmesan to sprinkle; source gives no amount

    
11. 11

    Step 11: For the Gorgonzola finish instead of step 10, cut the 180 g Gorgonzola into pieces and melt in a small saucepan with a little sauce milk, stirring continuously. Add more sauce milk only as needed for a thick but spoonable consistency.

    Uses 180 g gorgonzola dolce (sweet) · whole milk, as required for the Gorgonzola sauce

12. 12

    Step 12: For the Gorgonzola finish, preheat the oven to 190°C. Spread some Gorgonzola sauce in the oven dish, arrange the rolled cannelloni, pour all remaining sauce over them and sprinkle with Parmesan remaining from the 50 g supply. Bake until the top begins to brown and the filling is hot; the source gives no fixed time for this finish.

    Uses melted Gorgonzola thinned with milk to a thick but spoonable sauce · filled cannelloni for the gorgonzola finish · grated Parmesan to sprinkle before baking; amount not specified