Roasted Butternut Squash, Ricotta, & Spinach Cannelloni Tarifi

Malzemeler

• 1 Medium Butternut Squash, About 1 Pound, Peeled & Cut Into 1-inch Dice, 2 Tablespoons Olive Oil, 4 Ounces Cooked Spinach, Drained Well & Chopped, 1 (8 Ounce) Package Ricotta Cheese, About 1 Cup, 1 Cup Grated Pecorino Cheese, Divided, Salt & Pepper To Taste, 2 Teaspoons Finely Chopped Fresh Sage, 1 Package Fresh Lasagna Noodles, About 8 (Or Make Your Own Homemade), 1/3 Cup Chopped Walnuts. Bechamel Sauce: 4 Tablespoons Of Butter, 1/4 Cup All-Purpose Flour, 3 Cups Milk, Salt, White Pepper, Nutmeg

Hazırlanışı

1. preheat the oven to 400 degrees F. Toss the squash with the olive oil, then arrange on a baking sheet. Bake until fork tender, about 25 minutes. Cool to room temperature. melt the butter in a heavy saucepan over low heat, and once it is completely melted and bubbling, add the flour and mix well with a wooden spoon. Cook for a minute or two until the flour just begins to take on some color. Slowly start adding the milk, whisking continuously to prevent lumps from forming. Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt, white pepper and nutmeg. Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap. Cook the fresh lasagna sheets in boiling salted water for 1 minute, then place in cold water. Cut the sheets into 6 x 4 inch rectangles, and place on clean kitchen towels. In a bowl, add the squash, spinach, ricotta, 1/3 cup Pecorino, salt, pepper, and fresh sage. Mix gently, keeping the mixture slightly chunky. Spread 1 cup of the béchamel sauce in a 13x9 inch baking pan. Lay out each cannelloni and fill with about 3 tablespoons of the filling. Roll the cannelloni snugly and place seam down in the baking pan. Continue to fill the remaining pasta sheets. Spoon the remaining sauce over the cannelloni and sprinkle with the walnuts and remaining Pecorino cheese. Preheat oven to 375 degrees F. Bake covered with foil for 20 minutes. Remove foil and bake uncovered until bubbly and lightly browned, about another 20 minutes. Serve two cannelloni pre serving.

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