I don’t know why, but I’ve prepared cannelloni very few times, sometimes using the dry ones that need to be drowned in béchamel for optimal cooking, or making the casing either with fresh pasta sheets or crepes.
I usually make lasagna if I want a different first course because, to be honest, they are much faster, but today, taking advantage of some free time, I’ve prepared the pumpkin and gorgonzola cannelloni, and I must say it’s a dish rich in flavor and very pleasant!
Talking with my former colleague Ilaria, who’s great in the kitchen, I thought of adding some crumbled amaretto to the stuffing, but my son, the typical know-it-all teenager, jumped up from his chair, and for peace’s sake, I omitted it. But if you live in a family without super cool and all-knowing teens like mine, try the idea, will you?
If you prefer to make the cannelloni dough with crepes, I’ll leave you…
RECIPES AND BASIC DOUGHS FOR BOTH SWEET AND SAVORY CREPES
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I’ve opened a free recipe channel open to everyone on WhatsApp without notifications and sounds, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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PUMPKIN AND GORGONZOLA CANNELLONI
- Difficulty: Easy
- Cost: Affordable
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients RECIPE PUMPKIN AND GORGONZOLA CANNELLONI
- 1 pack fresh lasagna sheets (very thin for me since I don't pre-boil the pasta before oven baking)
- 1 lb pumpkin pulp
- 9 oz gorgonzola (sweet for me)
- 2 cups ready-made béchamel
- 3.5 oz parmigiano reggiano (grated)
- 2 pinches nutmeg
- 2 cloves salt and pepper
- as needed butter (for the baking dish)
Tools PUMPKIN AND GORGONZOLA CANNELLONI
- Pot
- Food Mill
- Piping Bag
- Baking Pan
- Spoon
FOR THE PREPARATION OF PUMPKIN AND GORGONZOLA CANNELLONI
Bake in the oven or quickly boil the pumpkin pulp.
Once cooked, pass it through the food mill to get a creamy and smooth puree.
Put the still warm pumpkin puree in a bowl and add the sweet gorgonzola cut into pieces to let it melt gently.
To the filling mix of the pumpkin and gorgonzola cannelloni then add about 3 oz of grated parmigiano reggiano, mixing everything well.
Season with salt and pepper and add the grated nutmeg.
For convenience, put the filling in a piping bag and fill squares of fresh pasta sheets to make cannelloni, continuing until all ingredients are used.
Butter the baking dish (or dishes if you want to serve the cannelloni in individual molds) and place the stuffed cannelloni, covering them with béchamel sauce.
Sprinkle the top of the stuffed fresh pasta with the remaining grated cheese and dot here and there with some butter.
Bake the cannelloni dish in a preheated oven at 350°F for about 25 minutes or according to your oven’s characteristics.
Let it cool for a few minutes, then serve this rich and enveloping fresh pasta first course 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
