If you enjoy making fresh stuffed pasta at home, try making Pumpkin and Cotechino Cannelloni, an ideal recipe perhaps after the holidays when cotechino inevitably remains because we have prepared it in quantity.
Nothing prevents you from getting fresh cotechino from our trusted butcher at any time of the year to prepare them; they are really delicious.
Of course, for New Year’s Eve, it’s a must to prepare cotechino with lentils and if you want something special, you can try the savory millefeuille with cotechino.
To serve cotechino in any form, I recommend pairing it with a Barbera, a sparkling Raboso from Veneto, or a Lambrusco; they are excellent wines that go very well with rich and flavorful foods like cotechino.
If you like cannelloni and want to try new recipes, here are some more ideas, and right after the photo, we’ll discover how to prepare Pumpkin and Cotechino Cannelloni!!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin and Cotechino Cannelloni
- 1 1/2 cups all-purpose flour
- 5/8 cups semolina flour
- 2 eggs (medium)
- 1 egg yolk
- 2.2 lbs Mantua squash (or delica)
- 1.8 oz ricotta
- 8.8 oz cotechino (already cooked)
- 3.5 oz grated Parmesan cheese
- 1 pinch nutmeg
- to taste salt
- 5.3 oz béchamel
- to taste grated Parmesan cheese
Tools
- 1 Chopper
- 1 Baking dish ovenproof
- 1 Baking tray ovenproof
- 1 Rolling pin
Preparation of Pumpkin and Cotechino Cannelloni
To prepare the Pumpkin and Cotechino Cannelloni start by making the egg pasta, you can make it by hand or with a food processor.
Sift the flours and if you want to do it by hand, place them in a fountain shape on a worktop and then make a hole in the center.
Add the eggs and the yolk and start mixing everything with a fork. Once all the ingredients are incorporated, form a smooth and compact ball.
Wrap it in plastic wrap and let it rest.
Meanwhile, while the dough rests, clean the squash of seeds and internal filaments, then slice it and peel it.
Place it in a baking pan, salt, and bake in a fan oven at 338°F (170°C) for 30 minutes; depending on how thick the slices are, it may cook sooner.
If you prefer, you can steam it and it will take less time.
Remove the casing from the previously cooked cotechino and cut it into pieces, mixing it with the ricotta, cooked squash, Parmesan cheese, salt, and nutmeg.
Using a chopper or a cutter, reduce everything to a coarse puree to place in a piping bag.
This way it will be easier to distribute it into the cannelloni.
Prepare the béchamel following my recipe found among the ingredients.
Once the filling is ready, take the dough and roll it out into a thin sheet using a rolling pin.
If you have a pasta machine, you will finish much sooner so I recommend it.
Cut the pasta into rectangles of about 4×5.5 inches (10 x 14 cm) and fill them by distributing a strip of filling on the widest side.
Roll each cannelloni onto itself.
Meanwhile, preheat the oven to static mode at 356°F (180°C).
Spread some béchamel in a baking dish and place the cannelloni on top without overlapping them.
Cover the Pumpkin and Cotechino Cannelloni with the remaining béchamel, sprinkle with grated cheese, and bake on the middle rack of the oven.
Bake for at least 25 minutes and then set the grill function for another 5 minutes to have a slightly golden and crispy surface.
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How to store Pumpkin and Cotechino Cannelloni
You can store them in the refrigerator well closed in an airtight container for 2 days.
If you prefer, you can also freeze them well spread out on a tray and then let them thaw at room temperature, even from raw.
Other recipes
If you want to see other types of recipes you can go back to HOME
FAQ (Questions and Answers)
Does the egg pasta need to be blanched first?
No need to blanch it first, homemade egg pasta is perfect to bake as it is.
What can I substitute for the squash?
You can substitute the squash with sautéed spinach with a clove of garlic.
Can they be made with sauce?
Yes, if you prefer classic tomato sauce instead of béchamel, it works fine.
