Neapolitan carnival Lasagna
156 recipes
Cannelloni with ricotta and pumpkin
ingredients
servings
6
Iodized salt
to taste
Pepper
to taste
Butter
120 grams
Grated cheese
3 spoons
Fresh scamorza cheese
150 grams
Eggs
2 unit
Pumpkin
500 grams
Ricotta cheese
300 grams
Cannelloni, pasta
500 grams
Fresh rosemary
3 grams
first courses from Italy - Puglia
Cannelloni with ricotta and pumpkin
Cannelloni with ricotta and pumpkin
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
And a dish that speaks for itself, is good and beautiful to see and eat, if we have guests we make a good impression. It is a different way to eat pumpkin.
preparation
step 1
To clarify this recipe I've made with homemade cannelloni and I made 12 cannelloni, if you buy them you set you.
step 2
We clean the pumpkin and get it into slices, we coat a baking sheet with parchment paper, and put the pumpkin with 1rametto rosemary.
step 3
Let's bring in the preheated oven and bake for 30 minutes at 250g, it must become colorcolor gold.
step 4
In a bowl we put the ricotta passed to the passing of vegetables, egg, cheese, smoked cheese, salt and pepper and amalgamiamo all.
step 5
In a saucepan put 40g of butter, let melt, take the pumpkin from the oven and let flavor. we adjust salt and pepper.
step 6
When it gets cold the 'add to the ricotta passing through a vegetable, we put it in the fridge for 1 hour if we do day earlier is better.
step 7
We take the cannelloni and farciamo them with ricotta cheese and arrange them in a frying pan.
step 8
In a saucepan we put the remaining butter and the sprig of rosemary, which will serve to flavor the butter, let it melt.
step 9
Take the dish of cannelloni and pour the melted butter and grated cheese, we bring in the oven at 200g until innizia to form a golden crust.
step 10
Let us serve them hot and enjoy your meal.
