Name: Pumpkin Walnut Cannelloni
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: Nonstick cooking spray, for the baking dish; 2 teaspoons olive oil; 1 small red onion, finely diced; Kosher salt and freshly ground black pepper; 2 garlic cloves, minced; 2 cups (500 milliliters) Tuscan kale, roughly chopped; 2 cups (500 milliliters) roasted mashed pumpkin (canned pumpkin will also work); 1 cup (225 grams) ricotta; 1/2 cup (40 grams) finely grated Parmigiano-Reggiano; 1/2 cup (60 grams) walnuts, finely chopped; 1/2 cup (70 grams) blue cheese, crumbled, optional; 2 tablespoons parsley, finely chopped; 1 tablespoon sage, finely chopped; 1/2 teaspoon crushed red pepper flakes; Pinch nutmeg, freshly grated; 1 large egg; 8 fresh lasagna sheets (12.6 ounces) (360 grams); 2 tablespoons (28 grams) unsalted butter; 2 garlic cloves, minced; Kosher salt and freshly ground black pepper; 2 tablespoons all-purpose flour; 2 1/2 cups (625 milliliters) milk, warmed; 1/2 cup (40 grams) finely grated Parmigiano-Reggiano, plus more for serving; Pinch nutmeg, freshly grated; 1 cup (250 milliliters) Tuscan kale, torn and lightly packed; 1 tablespoon sage, finely chopped, plus more for serving; Olive oil, for frying

For the cannelloni: Heat your oven to 350 degrees F and lightly grease a 9-by-13-inch baking dish with nonstick cooking spray.

Place a skillet over medium heat and add in the oil and onion. Season with salt and pepper and cook until softened and lightly golden brown, 3 to 4 minutes. Stir in the garlic and kale and cook until the kale has wilted slightly, 1 to 2 minutes. Transfer to a large bowl.

Add in the pumpkin, ricotta, Parmigiano-Reggiano, walnuts and blue cheese if using. Sprinkle in the parsley, sage, red pepper flakes and nutmeg, and season with salt and pepper. Add in the egg and mix well to combine.

Working with one lasagna sheet at a time, scoop about 1/2 cup of the pumpkin mixture along the short side of the pasta. Roll the pasta up and around the filling and transfer to the prepared baking dish, seam-side down. Continue until all the noodles and filling are used then set aside. At this point, the dish can be covered and stored in the fridge for up to 1 day.

For the sauce: Place the skillet back over medium heat and melt the butter. Add in the garlic, season with salt and pepper and cook for 30 seconds. Sprinkle over the flour and whisk together. Allow the flour to toast for 1 to 2 minutes, then slowly begin whisking in the milk. Bring to a simmer and cook until slightly thickened, 3 to 4 minutes. Stir in the Parmigiano-Reggiano, nutmeg, kale and sage.

Pour the sauce over the cannelloni and bake until bubbling and golden brown and the noodles are tender, 30 to 40 minutes.

Allow the cannelloni to rest for 5 to 10 minutes before serving with more sage, Parmigiano-Reggiano and black pepper.

Pumpkin Walnut Cannelloni

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