Pumpkin Cannelloni with Butter Sauce

Ingredients:

700 grams pumpkin, peeled, seeded, and chopped

1 1/2 tablespoons extra-virgin olive oil

3 large garlic cloves, chopped

1/2 cups ricotta

1/2 cups grated Parmesan

1 1/2 teaspoons finely chopped fresh sage, plus 4 large whole leaves

1/4 teaspoons salt, plus more to taste

1/2 teaspoons freshly ground pepper

1 package lasagna sheets

6 tablespoons unsalted butter

How to cook:

Preheat oven to 350°F.

Place pumpkin, along with 3/4 cup water, in a skillet. Cover and steam until tender, 20 minutes. Remove to a bowl and mash until smooth.

Heat 1 1/2 tablespoons olive oil in a skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Add cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.

Cook lasagna sheets about 2 minutes in boling water. 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 until golden-brown. Drizzle over pumpkin cannelloni and serve immediately. Kali oreksi!