Bill Granger's Pumpkin Cannelloni
- 6 Fresh lasagne sheets, halved to make two long strips
- 1 Knob of butter, for greasing
- 1 Splash of olive oil, for drizzing
- 1.25 kg (2.8lbs) Pumpkin, peeled, deseeded - For the filling
- 1 Large red onion, cut into thin wedges - For the filling
- 2 tbsp Extra virgin olive oil - For the filling
- 2 Large knobs butter - For the filling
- 2 tsp Thyme leaves - For the filling
- 0.5 tsp Dried chilli flakes - For the filling
- 240 g (8.5oz) Ricotta - For the filling
- 40 g (1.4oz) Butter - For the cheese sauce
- 3 tbsp Plain flour - For the cheese sauce
- 750 ml (26.4fl oz) Milk - For the cheese sauce
- 35 g (1.2oz) Parmesan cheese, grated - For the cheese sauce
- This recipe is vegetarian
- Produce
- Chilli flakes, Dried (1/2 tsp)
- Pumpkin (1 1/4 kg)
- Red onion, Large (1)
- Thyme (2 tsp)
- Cooking & Baking
- Olive oil (1 Splash)
- Olive oil, Extra virgin (2 tbsp)
- Plain flour (3 tbsp)
- Pasta & Grains
- Lasagne sheets, Fresh (6)
- Dairy
- Butter (3 Knob)
- Butter (40 g)
- Milk (750 ml)
- Parmesan cheese (35 g)
- Ricotta (240 g)
Preparation
Read recipe preparation on lovefood.com
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Recipe Stats
Published January 23, 2012 (1 year ago).
27 people saved this recipe.
