Serves: 6-8
Preparation time: 45 Minutes
Cooking time: 1 hour, 10 Minutes
Oven temperature: 200°C
Ingredients:
- 750g (3 packets) Cannelloni tubes
- Butter
Ingredients (Filling):
- 1.5kg Butternut, cubed
- 2 Onions, cut into wedges
- 3 Cloves garlic
- 4 Sprigs thyme
- Nutmeg
- 45ml Olive oil
- 280g Ricotta cheese
- 125ml Milk
- 8 fresh Pork and sage bangers
Ingredients (Tomato sauce):
- 700ml (1 bottle) Tomato passata
- fresh Basil and parsley
- Salt and freshly ground black pepper
Ingredients (White sauce):
- 500ml Sour cream
- 2 Handfuls of grated Parmesan cheese
- 250ml Milk
- about 250g Mozzarella, grated
Ingredients (Sage butter):
- 100ml Butter
- 6 Sage leaves
- 60ml Pine nuts (optional)
Method:
- Make the filling: Preheat the oven.
- Arrange the butternut, onion, garlic and thyme in an ovenproof dish, then season with salt, pepper and nutmeg, and drizzle with olive oil.
- Roast until golden brown and tender (about 25 minutes).
- Remove the butternut from the oven, mix in the ricotta and milk and blend to form a smooth purée.
- Remove the skin of the sausages, break up the meat and fry until crispy.
- Mix with the butternut purée.
- Make sure the meat is fine enough to pass through the nozzle of a piping bag. If it's a disposable bag, cut the corner slightly bigger.
- Reduce the oven temperature to 180°C.
- Spoon the tomato passata onto the bottom of your ovenproof dish.
- Season with the fresh herbs, salt and pepper.
- Stand the cannelloni tubes upright in the sauce (three packets of cannelloni fitted perfectly in our 31cm diameter dish).
- Spoon the filling into a piping bag and pipe it into the tubes.
- Whisk together the sour cream and Parmesan cheese for the white sauce and dilute it with the milk.
- Spoon the sauce over the dish.
- Sprinkle the mozzarella over, cover and bake for about 30 minutes.
- Remove the lid and bake for a further 10 minutes or until done.
- Melt the butter and sauté the sage leaves and pine nuts until they start to brown.
- Drizzle immediately over the cooked cannelloni.
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