Pumpkin Cannelloni with Tahini Sage Brown-Butter Sauce

If you love cannelloni stuffed with ricotta cheese, try this pumpkin cannelloni with tahini sage brown-butter sauce recipe.

Have This!

• Two lb. pumpkin
• Two tbsp. extra-virgin olive oil
• Three large Garlic cloves
• Half c. ricotta
• Half c. grated Parmigiano-Reggiano
• Two tsp. finely chopped fresh sage
• One-fourth tsp. salt
• One tsp. tahini
• Half tsp. Freshly ground pepper
• A package oven-ready lasagna sheets
• Six tbsp. unsalted butter

Do This!

• Preheat oven to 350°F.
• Place pumpkin, along with 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.
• Heat olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, and then crush to a paste. Stir cheeses, tahini, chopped sage, salt, pepper, and garlic paste into a mashed pumpkin. Set aside.
• Bring a large pot of water to boil. Cook lasagna sheets until tender, about two minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve one-fourth cup pasta water.
• Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add four tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to a 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 leave in a small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.