Pumpkin Cannelloni
This is an old banquet recipe that was done on a large scale for events. A student scaled it down to make a normal serving size. Thank you!
Ingredients
- 8 oz pasta sheets for cannelloni or make crespelles
- 2 lbs pumpkin whole
- 7 oz fontina cheese cubed
- 2½ cups milk
- ¼ cup flour
- ½ cup butter
- ⅓ cup grated parmesan
- 2 macaroons
- 1 onion
- 2 sprigs of thyme
- salt white pepper
Instructions
- Precook lasagna noodles and set aside for later. (or make crespelles)
- Peel the pumpkin, remove seeds and scrape center of pumpkin and slice it. Cook it in salted boiling water, draining it al dente.
- Meanwhile, prepare the béchamel: melt butter in a saucepan, add the flour and milk, stirring constantly and cooking over medium heat until you have a smooth sauce.
- Cut a fifth of the pumpkin into slices and set aside. Cut the rest into chunks.
- Peel the onion, chop it and brown it in butter. Add the diced pumpkin and saute to flavor for a couple of minutes. Turn off the heat, add the fontina cheese, cut into small pieces, and 3 tablespoons of bechamel, then season with salt and pepper.
- Lay out a few lasagna noodles at a time. Distribute the pumpkin mixture in the center of each rectangle and roll it into a cannelloni shape. Transfer the cannelloni to a baking tray lined with parchment paper and pour over the remaining béchamel mixed with a dl of milk and parmesan.
- Bake in a preheated oven at 350° for 25 minutes.
- For serving, divide them into four plates by and add sliced pumpin ooverthe top of each serving. Add the fresh thyme leaves and the crumbled macaroons.
Tried this recipe?Let us know how it was!
Pumpkin Cannelloni
This is an old banquet recipe that was done on a large scale for events. A student scaled it down to make a normal serving size. Thank you!
Servings: 4 servings
Ingredients
- 8 oz pasta sheets for cannelloni or make crespelles
- 2 lbs pumpkin whole
- 7 oz fontina cheese cubed
- 2½ cups milk
- ¼ cup flour
- ½ cup butter
- ⅓ cup grated parmesan
- 2 macaroons
- 1 onion
- 2 sprigs of thyme
- salt white pepper
Instructions
- Precook lasagna noodles and set aside for later. (or make crespelles)
- Peel the pumpkin, remove seeds and scrape center of pumpkin and slice it. Cook it in salted boiling water, draining it al dente.
- Meanwhile, prepare the béchamel: melt butter in a saucepan, add the flour and milk, stirring constantly and cooking over medium heat until you have a smooth sauce.
- Cut a fifth of the pumpkin into slices and set aside. Cut the rest into chunks.
- Peel the onion, chop it and brown it in butter. Add the diced pumpkin and saute to flavor for a couple of minutes. Turn off the heat, add the fontina cheese, cut into small pieces, and 3 tablespoons of bechamel, then season with salt and pepper.
- Lay out a few lasagna noodles at a time. Distribute the pumpkin mixture in the center of each rectangle and roll it into a cannelloni shape. Transfer the cannelloni to a baking tray lined with parchment paper and pour over the remaining béchamel mixed with a dl of milk and parmesan.
- Bake in a preheated oven at 350° for 25 minutes.
- For serving, divide them into four plates by and add sliced pumpin ooverthe top of each serving. Add the fresh thyme leaves and the crumbled macaroons.
