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Pumpkin & Bean Cannelloni With Cream Sauce.

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“This recipe from Edgell is a nice change from the usual spinach & ricotta cannelloni with tomato sauce. The creamy sauce complements this perfectly. The recipe says to steam the cannelloni but when I made it I baked it as you would a usual cannelloni with no issues. If baking it you might like to increase the amount of sauce by a bit to ensure adequate coverage of cannelloni, I will be next time I make this.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix pumpkin, cheese, beans, garlic, half the sage and egg white together in a bowl.
  2. Spoon half the filling lengthways along each lasagna sheet & roll up, Cut in half and place seam side down in a steamer.
  3. Cook covered for 10 minutes.
  4. Combine cream & egg yolk in a saucepan, add wine, mustard & remaining sage. Stir over a gentle heat until slightly thickened.
  5. Serve cannelloni with sauce.

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