Zutaten
- 250g cannelloni
- 800g ricotta cheese
- 500g pumpkin
- 300g precooked porcini mushrooms
- 200g Parmesan cheese
- 30g dried mushrooms
- 20g butter
- 20g flour
- 200ml milk
- 1 jar truffle cream
- 1 garlic clove
- Thyme
- Rosemary
- Extra virgin olive oil
- Salt
- Pepper
Vorbereitung des Rezepts
1
Sauté the diced, peeled, and seeded pumpkin with garlic and herbs. Cover with water and cook until very soft.
2
Remove the garlic and herbs and blend the pumpkin until smooth.
3
Mix the ricotta with the porcini mushrooms and Parmesan cheese (reserve some Parmesan for the topping).
4
Season with salt and pepper and fill a piping bag.
5
Prepare a thick béchamel by first toasting butter and flour, then adding hot milk and salt. Let cool.
6
Boil the cannelloni for 2 minutes, then stuff them with the ricotta mixture.
7
In a baking dish, spread a thin layer of béchamel, then add the stuffed cannelloni. Cover with more béchamel, pumpkin cream, and soaked and drained dried porcini mushrooms. Top with Parmesan and truffle cream.
8
Bake in a preheated static oven at 200°C for 20 minutes, finishing with 2 minutes under the grill if needed.
