Michael loves pasta and today a new creation was on the menu: Pumpkin-Ricotta Cannelloni! It was very yummy and I will definetly cook them again soon.
Michael also got us a new macro lens. Good job, Michael! I tried it for the first time today and I really like this pic a lot.
Recipe for 9 cannelloni
For the filling
2 cups steamed butternut squash, purred
2 cups ricotta cheese
1/3 cup walnuts, chopped
1/2 tsp lime zest
1 cup grated cheese.
salt, pepper, paprika, pumpkin spice, nutmeg
Mix all these ingredients together, use the spices to taste and fill the filling into a piping bag with a large round tip. Set a side.
Preheat the oven to 350°F.
For the sauce
1 tsp olive oil
1 small onion, diced
1 clove of garlic
1 1/2 cup chicken or veggie broth
1/2 cup cream
1/2 cup low fat milk
1/2 cup steamed butternut squash
1 tbl spoon flour
salt, sugar, pepper, paprika, pumpkin spice, nutmeg
Saute the onions and garlic in olive oil in a small sauce pan. Then add the other ingredients and use a imersion blender to blend all ingredients together. Let the sauce come to a boil so that the flour will thicken the sauce. If the sauce is too thick just add some more milk; if too thin add some more flour.
The fill you cannelloni and place them in a casserole. Pour so much sauce over the cannelloni till the pasta is barely covered. Put the casserole in the preheated oven for about 35 minutes. then sprinkle with grated cheese and bake for another 10 minutes or until golden brown..
Let the cannelloni rest for about 10 minutes before taking them out of the casserole. The sauce and pasta will set and it will be easier taking them out.