Amy's notes: I don't know how you can tell if a pumpkin is ripe, but makes sure it's just that, ripe. I feel like the dish would have had more of a pumpkin favor had I had a ripe pumpkin, and not one that had some green skin that I found after peeling it. Have you ever peeled a pumpkin before? I hadn't. I haven't even cooked with an actual pumpkin before either. Also, I think it would be really good if you added some pure pumpkin (canned) to the pumpkin mixture, just to ensure you get a delectable pumpkin flavor in every bite.John's a good sport in letting me be adventurous with my cooking and letting me try new dishes, even ones without meat. Maybe some Italian sausage would be good mixed in?
- 1 1/2 pound(s) pumpkin, peeled, seeded, and chopped
- 1 1/2 tablespoon(s) extra-virgin olive oil, plus more for drizzling
- 3 large garlic cloves, chopped
- 1/2 cup(s) ricotta
- 1/2 cup(s) grated Parmigiano-Reggiano
- 1 1/2 teaspoon(s) finely chopped fresh sage, plus 4 large whole leaves
- 1/4 teaspoon(s) salt, plus more to taste
- 1/2 teaspoon(s) freshly ground pepper, plus more to taste
- 1 package(s) (8-ounce) oven-ready lasagna sheets
- 6 tablespoon(s) unsalted butter
- Preheat oven to 350°F.
- Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
- Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
- Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
- Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
- Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately. Amy's Notes: make sure you don't burn the butter and sage leaves while trying to brown. I accidentally did that, but it still tasted alright.