INGREDIENTS
- Time:
- – Egg 2 models.
- – Flour 0000 250 g.
- – Milk 500 cc.
- – Salt 1 tsp.
- Stuffed:
- – Sautéed onion 1 unit.
- – Pumpkin 1 unit.
- – Basil.
- – Egg 1 unit.
- – Ricotta 500 g.
- – Pepper.
- – Thyme.
- – Salt and pepper.
- Ketchup:
- – Crushed tomato 500 g.
- – Garlic 2 cloves.
- – Basil leaves.
- – Salt and pepper.
- Additional:
- – Grated cheese.
- – Basil leaves.
We go away you the recipe for these spectacular ricotta and pumpkin cannelloni so that you can take pleasure in at house, with a delicious tomato sauce!
PROCEDURE:
1. For the dough, in a bowl, beat the eggs with the milk, add the flour blended with the salt little by little and within the type of a rain bathe and beat till you obtain a thick, slippery dough.
2. Reserve within the fridge for about 1 hour and make the pancakes in a pan with butter every time.
3. Lower the pumpkin in half and prepare dinner within the oven with a little bit oil, thyme, salt and pepper.
4. In a bowl, combine the ricotta with the pumpkin puree and sautéed onion, combine and season and add the egg.
5. For the sauce, place a little bit oil in a saucepan, fragrance it with garlic, add the tomato, season with salt and pepper and end with basil leaves. Cook dinner for about quarter-hour.
6. Assemble the cannelloni, sauce and convey to gratin.
