These Creamy Pumpkin and Amaretti Cannelloni are a vegetarian variation of the classic meat cannelloni that’s truly special.
A very creamy filling made with pumpkin, amaretti, and mostarda veneta that’s truly delicious and very simple to make.
A recipe you can prepare in advance, and in fact, if you make it ahead, it will be even better because the cannelloni will gain more flavor as they rest. We tell you that in this period we make many recipes with pumpkin and then freeze them so that when we want them, the dishes are ready to thaw and eat.
You will see that these vegetarian cannelloni with pumpkin will appeal even to children who usually turn up their noses at pumpkin. My nieces, for example, really enjoyed them.
But now, without further ado, let’s find out right below the photo, as always, how to prepare the Creamy Pumpkin and Amaretti Cannelloni, but before that, take a look below at other delicious recipes with pumpkin!!
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Creamy Pumpkin and Amaretti Cannelloni
- 14 oz egg pasta, dry
- 1 lb delica pumpkin
- 3.5 oz pecorino (or grana padano or parmesan)
- 2 oz amaretti
- 1 oz Bolognese mostarda
- 2 pinches salt
- to taste black pepper (ground)
- 2 sprigs thyme
- 2 cups milk
- 1.75 oz butter
- 1.4 oz all-purpose flour
- 2 pinches salt
- to taste nutmeg
Tools
- 1 Food Processor
- 1 Pan
- 1 Pot
- 1 Baking Dish
Preparation of Creamy Pumpkin and Amaretti Cannelloni
To prepare the Pumpkin and Amaretti Cannelloni, you can use fresh egg pasta or dry.
For dry pasta, it needs to be parboiled for a few seconds in unsalted water, then drained and dried on a cloth.
Meanwhile, prepare the béchamel. Melt the butter in a small pot, add the flour, and mix with a spatula to incorporate.
Add the hot milk, keeping it on the heat, and stirring to avoid lumps, bring the béchamel to the cooking point, and season with salt and nutmeg.
Remove the skin from the pumpkin, discard the seeds and inner strings, and cut it into regular pieces.
Cook it in a pan with a drizzle of extra virgin olive oil for 8-10 minutes until it is tender but still whole, and season with salt, pepper, and thyme leaves.
Blend the pumpkin (keeping 4 or 5 tablespoons aside for the final decoration) with a food processor until smooth.
Add 4 tablespoons of béchamel, crumbled amaretti, mostarda, and grated cheese, then season with salt and pepper.
Take the cooked and dried egg pasta, spread the filling over it, and roll the cannelloni.
Place the cannelloni in a lightly oiled baking dish, sprinkle with butter flakes, and half of the béchamel.
Cook them in a preheated oven at 392°F in static mode for at least 20 minutes on the central rack.
Meanwhile, heat the remaining béchamel and pumpkin cubes.
Once the cannelloni are ready, sprinkle them with béchamel, pumpkin cubes, more crumbled amaretti, and thyme leaves.
Serve them still very hot and enjoy your meal.
How to store Creamy Pumpkin and Amaretti Cannelloni
You can also store them uncooked in an airtight container in the refrigerator for 2 days.
If you prefer, they can be frozen once cooked and cooled in suitable containers.
Other Recipes
If you want to see other types of recipes, you can return to HOME
