Pumpkin & Bean Cannelloni With Cream Sauce.

Submitted by Mandy

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

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.

Reviews

[Dr. Jenny]

We followed all of the recipe instructions (baking the cannelloni, doubling the sauce) and this worked out fine. We just weren't fans of the flavor.

 

[anme7039]

I just bought a steamer and really wanted to use it, and this recipe put it to good use. I used butternut squash used Recipe #96087 for the noodles. For beans I used cannili (major sp) beans. SUper tasty mixture. I also used skim milk and it came together pretty good with that change.