Archive for Extra-Virgin Olive Oil

Pumpkin Cannelloni with Sage Brown-Butter Sauce

Posted in Pasta, Recipes with tags , , , , , , , , on March 30, 2011 by xapatotheworld

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 6 cannelloni


1 1/2 pounds Pumpkin, peeled, seeded, and chopped
1 1/2 tablespoons Extra-Virgin Olive Oil, plus more for drizzling
3 large Garlic Cloves, chopped
1/2 cup Ricotta
1/2 cup Grated Parmigiano-Reggiano
1 1/2 teaspoons of Finely Chopped Fresh Sage, plus 4 large whole leaves
1/4 teaspoon Salt, plus more to taste
1/2 teaspoon Freshly Ground Pepper, plus more to taste
1 package (8-ounce) Oven-Ready Lasagna Sheets
6 tablespoons Unsalted Butter


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutritional Information:
(per serving)

Calories – 341
Total Fat – 18.9g
 – Saturated Fat – –
Cholesterol – 43.2mg
Sodium – 242mg
Total Carbohydrate – 34g
 – Dietary Fiber – 1.7g
 – Sugars – –
Protein – 10.1g
Calcium – –