Ingredients
- 12 cannelloni
- 500g pumpkin (previously baked in the oven at 180°C until tender)
- 250g ricotta cheese
- 100g grated Parmesan cheese
- 1 egg
- 1L milk
- 100g flour
- 100g seed oil
- Salt, pepper, and nutmeg to taste
Preparation
Prepare a roux in a saucepan by mixing the flour and oil over medium-high heat.
Gradually add the milk and cook for about 5 minutes, stirring constantly until you obtain a smooth, lump-free béchamel sauce.
Season with salt, pepper, and a pinch of nutmeg, then let it cool.
Blend the baked pumpkin into a purée, then mix it with the ricotta, egg, and Parmesan. Adjust seasoning with salt and pepper.
Fill the cannelloni with the mixture using a piping bag.
Spread a layer of béchamel sauce on the bottom of a baking dish, arrange the filled cannelloni, cover with the remaining béchamel, and finish with grated Parmesan and a few small knobs of butter.
Bake at 180°C (350°F) for about 25 minutes, until golden on top.
