Cannelloni with pumpkin
For the first time, the idea to roll a square of dough into a tube, prick it with a toothpick and fill it with stuffing came to the Italian chef of La Favorita restaurant, Salvatore Coletta. It was then, in 1907, that the first cannelloni appeared. Now there is no need to prick anything - ready-made pasta in the form of tubes is sold everywhere! Today we offer you to cook cannelloni with pumpkin and Béchamel sauce.
Cannelloni with pumpkin
For the first time, the idea to roll a square of dough into a tube, prick it with a toothpick and fill it with stuffing came to the Italian chef of La Favorita restaurant, Salvatore Coletta. It was then, in 1907, that the first cannelloni appeared. Now there is no need to prick anything - ready-made pasta in the form of tubes is sold everywhere! Today we offer you to cook cannelloni with pumpkin and Béchamel sauce.
Ingredients
| cannelloni 10 pcs |
| pumpkin pulp 250 g |
| Gouda cheese 100 g |
| cottage cheese 100 g |
| butter |
| salt |
| For Béchamel sauce: |
| butter 1 tbsp. |
| flour 1 tbsp. |
| milk 300 ml |
| black pepper |
| salt |
Instructions
Step 1
Wash the pumpkin, peel off the skin and seeds. Grate the pumpkin with a coarse grater.
Step 2
Grate the Gouda cheese on a fine grater.
Step 3
Mix the pumpkin with the grated cheese (reserve some for sprinkling) and the cottage cheese. Season the mixture with a pinch of salt and mix well.
Step 4
Prepare the Béchamel sauce: melt 1 tbsp butter in a small saucepan, add 1 tbsp flour and fry the flour until light walnut color. Pour the milk into the saucepan, stirring constantly, and wait until the sauce thickens. Season the Béchamel with black pepper and salt. The sauce should come out a little more runny than usual.
Step 5
Fill the cannelloni with the pumpkin-cheese filling and place in a baking dish. Fill the cannelloni with the Béchamel sauce, sprinkle with the remaining grated cheese and pop in the oven for 45 minutes at 200°C.
