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Bill Granger's Pumpkin Cannelloni

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Bill Granger's Pumpkin Cannelloni

Ingredients

  • 6 fresh lasagne sheets, halved to make two long strips
  • 1 knob of butter, for greasing
  • 1 splash of olive oil, for drizzing
  • 1.25 kg (2.8lbs) pumpkin, peeled, deseeded - for the filling
  • 1 large red onion, cut into thin wedges - for the filling
  • 2 tbsp extra virgin olive oil - for the filling
  • 2 large knobs butter - for the filling
  • 2 tsp thyme leaves - for the filling
  • 0.5 tsp dried chilli flakes - for the filling
  • 240 g (8.5oz) ricotta - for the filling
  • 40 g (1.4oz) butter - for the cheese sauce
  • 3 tbsp plain flour - for the cheese sauce
  • 750 ml (26.4fl oz) milk - for the cheese sauce
  • 35 g (1.2oz) parmesan cheese, grated - for the cheese sauce
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