Cannelloni with pumpkin filling

Name: Cannelloni with pumpkin filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 200 g Spinach; 700 g Nutmeg pumpkin; 2 TABLESPOONS Oil; 1/2 package (100 g) Bacon Strips; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 200 g Ricotta cheese (40 % fat in dry matter); 2 Egg yolk (size M); 250 g Cannelloni pasta; 35 g Butter or margarine; 35 g Flour; 350 ml Vegetable broth (instant); 250 ml Milk; 7-10 Tbsp Lemon juice; 1/2 bunch Thyme; 50 g Parmesan cheese; 7-10 Tbsp Disposable piping bag

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
200 g Spinach
700 g Nutmeg pumpkin
2 TABLESPOONS Oil
1/2 package (100 g) Bacon Strips
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Sugar
200 g Ricotta cheese (40 % fat in dry matter)
2 Egg yolk (size M)
250 g Cannelloni pasta
35 g Butter or margarine
35 g Flour
350 ml Vegetable broth (instant)
250 ml Milk
7-10 Tbsp Lemon juice
1/2 bunch Thyme
50 g Parmesan cheese
7-10 Tbsp Disposable piping bag

Directions

1
Peel and finely dice the onion and garlic. Wash, clean and chop the spinach. Quarter pumpkin, peel, core and cut into fine cubes. Heat oil in a pan.
2
Fry the onion, garlic and 50 g bacon for about 8 minutes. Add 2/3 of the pumpkin and spinach and fry for another 3 minutes. Remove from heat, season with pepper, some salt and 1 pinch of sugar.
3
Stir in ricotta and egg yolk. Put the filling into a piping bag and cut off the tip. Fill the cannelloni with it. Melt the fat in a saucepan. Add 50 g bacon and fry until crisp. Add flour and sauté while stirring.
4
Stir in the stock and milk bit by bit. Bring to the boil again and allow to swell for 5 minutes at low heat. Season sauce with salt, pepper and 1 dash of lemon juice. Wash the thyme, dab dry and chop finely, except for a few leaves for garnishing.
5
Stir into the sauce. Spread 1/3 of the béchamel sauce on the bottom of an ovenproof casserole dish. Place half of the cannelloni on top. Pour some béchamel sauce over it and place the rest of the cannelloni on top.
6
Finish with the rest of the béchamel sauce. Finely grate the cheese. Sprinkle the rest of the pumpkin cubes and cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes.
7
Remove and serve garnished with thyme leaves.