Pumpkin & Bean Cannelloni With Cream Sauce.

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: 30 mins
• 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.