Pumpkin Bean Cannelloni With Cream Sauce Food

CHICKEN CANNELLONI WITH CREAM SAUCE

Steps:

• Sauce.
• in a saucepan melt butter.
• Stir in flour, salt, pepper and nutmeg.
• add hot milk and cook, stirring, till sauce is smooth and thickened.
• cook over low heat for 5 minutes, stirring occasionally.
• Filling:.
• in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
• Add chicken, salt, herbs, pepper and wine.
• Simmer till wine is reduced by half.
• Stir in 1/2 cup of the sauce.
• Preheat oven to 450.
• Cook cannelloni in boiling salted water for 8 minutes.
• Drain and rinse in cold water.
• on each cannelloni put 2 T of the filling and roll up.
• arrange 2 filled cannelloni in a butter au gratin dish for each serving.
• to remaining sauce add tomato sauce and cream. Stir to blend.
• Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
• bake in very hot oven for 10 minutes or till top browns.

SPINACH & RICOTTA CANNELLONI

Steps:

• Heat the oil in a pan, and cook the onion and garlic until tender. Add the spinach and cook for 2 minutes, stirring often.
• Place in a bowl, and add the ricotta, eggs, nutmeg, salt, and pepper. Mix well.
• Stuff each canneloni tube, and put in a baking dish.
• Pour the jar of sauce over the pasta.
• Top with cheese, and bake at 180C until cheese is golden, and the sauce is bubbling (about 30 minutes).

PUMPKIN RICOTTA CANNELLONI

Steps:

• Heat the oil in a saucepan, add the pumpkin and sweat over low heat until they start to soften. Add the garlic and 1/2 cup water, then cover and cook over low heat for about 10 minutes or until pumpkin is tender. Drain, cool slightly, then place in a food processor with the sage, nutmeg, salt and pepper. Process until smooth, then place in a bowl with the cottage, and spinach.
• Preheat the oven to 180°C Grease a 20 x 27cm ovenproof dish.
• To make the sauce, melt the margarine in a saucepan over low heat. Add the flour and cook for 2 minutes, stirring constantly. Add the milk, edam cheese and sage, whisking well until smooth. Cook over very low heat until thickened. Stir in 1/4 cup walnuts and season with salt and pepper.
• Place a portion of the mixture in the middle of each lasagna piece. Roll up to enclose. Place seam side down in the dish. Pour half the sauce into dish, then sit the filled tubes on top. Cover with the remaining sauce and sprinkle with the remaining parmesan. Bake in the oven for 30 minutes or until golden. Serve garnished with the remaining walnuts.