How to Make Creamy Pumpkin and Ricotta Cannelloni Without Drying Them Out in the Oven: Tips and Tricks
Autumn brings warm colors and enveloping aromas that transform the kitchen into the beating heart of the home. Making pumpkin and ricotta cannelloni is the perfect way to celebrate this season with a first course with a delicate flavor and unmistakable character.
- Ready-made cannelloni 250 gr
- 600g cleaned yellow pumpkin
- 250g cow's milk ricotta
- 150g smoked provola cheese
- 80g grated Parmigiano Reggiano
- Bechamel sauce 500 ml
- Golden onion 1
- Sage 4 leaves
- Extra virgin olive oil (EVO)
- Sale
- Start by preparing a fragrant base: finely chop the onion and sauté it in a large pan with a drizzle of extra virgin olive oil and the sage leaves. Now focus on the main ingredient: dice the pumpkin and add it to the soffritto, immediately seasoning with salt. Cover the pan with a lid and cook gently over medium heat for about 15-20 minutes. Check the cooking occasionally: it will be ready when it becomes soft and tender, perfect for mashing.
- Remove the sage leaves from the pan and mash the pumpkin with a fork, processing it until it becomes a smooth puree. Let the mixture cool for a few moments, then transfer it to a large bowl to prepare your filling. Add the ricotta, half the grated Parmesan, and the finely diced smoked provola to the puree. Stir everything together thoroughly to combine all the ingredients and obtain a creamy, rich, and irresistible filling.
- Now prepare the baking dish that will hold your cannelloni. Pour a generous layer of béchamel sauce directly onto the bottom of the pan, spreading it evenly over the entire surface. This step is essential to prevent the pasta from sticking during cooking and to keep it soft and juicy, even on the bottom.
- Transfer the pumpkin and ricotta filling to a piping bag to fill the cannelloni with ease and precision. Fill the cannelloni one at a time, ensuring the filling is evenly distributed from one end to the other. Arrange them neatly in the baking dish, side by side in a single layer on top of the béchamel base.
- Pour the remaining béchamel sauce over the cannelloni and cover them completely, spreading it evenly over the entire surface. Be especially careful to seal the corners of the dish well: this will ensure the pasta cooks evenly without drying out. Finally, sprinkle generously with the remaining grated Parmesan cheese for a perfect gratin.
- Preheat your oven to 190°C (375°F) and place your cannelloni tray in the oven. Bake for about 25-30 minutes, allowing the pasta to cook to perfection and absorb the flavors of the filling. For an irresistible finishing touch, turn on the grill for the last 5 minutes to achieve a golden, crispy crust.
- Remove the cannelloni from the oven and let them rest for 5 minutes before serving. This short waiting time will allow the filling and béchamel sauce to thicken slightly, ensuring well-structured, well-rounded portions. Plate and serve while still warm, ready to be savored in all their extraordinary creaminess!
This vegetarian version offers a natural sweetness that pairs divinely with the smoky notes of provola. An elegant alternative to the classic ricotta and spinach cannelloni, perfect for impressing the family at the table.
The secret to a flawless filling starts with the base: discover how to clean and chop the pumpkin effortlessly before puréeing it into a soft puree. To envelop each bite in a cloud of creaminess, don't forget a generous helping of nutmeg-infused béchamel sauce.
To ensure the pasta doesn't dry out in the oven, spread the sauce evenly, pushing it into the corners of the baking dish. A little dinner-saving trick? Cover the pan with aluminum foil for the first fifteen minutes of cooking.
If you're crazy about the textures of this magical vegetable and want to explore other delicious variations, get inspired by these delicious ideas:
- A true masterpiece of tradition: the timeless pumpkin tortelli.
- A lighter but equally refined option, like light pumpkin risotto.
Put on your apron, get your piping bag ready, and have your best baking pan handy: your next gooey creation is about to come to life!
Doses & Ingredients
- Low difficulty
- Low cost
- Extra virgin olive oil (EVO) to taste
- Sale q.b.
- Large bowl / Knife and cutting board / Fork or potato masher / Non-stick pan / Baking dish / Piping bag.
