I don’t know why, but there are very few times I have made cannelloni , sometimes using the dry ones that need to be drowned in béchamel for optimal cooking, or by making the wrapper with fresh pasta dough or with crepes.
Usually, I prepare lasagna if I want a different first course because, let’s be honest, they are much quicker, but today, with some free time on my hands, I prepared pumpkin and gorgonzola cannelloni and I must say it’s a truly flavorful and delightful dish!
Talking with my former colleague Ilaria, an excellent cook, I had thought of adding some crumbled amaretto to the filling, but my son, the usual teenage know-it-all, was so startled that for the sake of peace, I omitted it. But if you live in a house without super cool and know-it-all teenagers like mine, try the idea, will you?
If you prefer to make the cannelloni dough with crepes, I’ll leave you…
BASE RECIPES AND DOUGHS FOR EXCELLENT SWEET AND SAVORY CREPES
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PUMPKIN AND GORGONZOLA CANNELLONI
I opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, to which you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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PUMPKIN AND GORGONZOLA CANNELLONI
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for PUMPKIN AND GORGONZOLA CANNELLONI
- 1 package fresh lasagna sheets (for me very thin since I do not pre-boil the pasta before baking)
- 500 g pumpkin pulp
- 250 g gorgonzola (for me mild)
- 2 cups ready béchamel sauce
- 1 cup Parmesan cheese (grated)
- 2 pinches nutmeg
- 2 pinches salt and pepper
- as needed butter (for the baking dish)
Tools for PUMPKIN AND GORGONZOLA CANNELLONI
- Pot
- Food Mill
- Piping Bag
- Baking Dish
- Spoon
FOR THE PREPARATION OF PUMPKIN AND GORGONZOLA CANNELLONI
Bake or quickly boil the pumpkin pulp.
Once cooked, pass it through the food mill to obtain a creamy and fluid puree.
Place the pumpkin puree still warm in a bowl and add the mild gorgonzola cut into pieces to let it melt gently.
To the mix of the filling for pumpkin and gorgonzola cannelloni, add about 80 grams of grated Parmesan cheese and mix well.
Season with salt and pepper and add grated nutmeg.
For convenience, put the filling into the piping bag and fill squares of fresh pasta dough to make the cannelloni, continuing until the ingredients are used up.
Butter the baking dish (or the dishes if you want to serve the cannelloni in individual molds) and arrange the filled cannelloni, cover them with the béchamel sauce.
Sprinkle the surface of the stuffed fresh pasta with the remaining grated cheese and add some butter knobs here and there.
Bake the cannelloni dish in a pre-heated oven at 350°F for about 25 minutes or according to the characteristics of your oven.
Allow to cool for a few minutes, then serve this rich and enveloping fresh pasta dish at the table!
Enjoy your meal!
Annalisa
Annalisa says…
If we want to add a crunchy note, we can add some walnut kernels or possibly toasted hazelnuts in pieces.
