For me autumn is, above all, the end of the holidays and the beginning of the school year, and so the house is filled with friends of children. And you always want to get the kids something delicious, healthy, not boring – give them a little holiday. Offer to arrange a children's holiday in the Italian style. On the first menu stuffed boots who love children it's unusual, beautiful, nutritious and very simple to prepare.
|Cooking time 30 minutes||Number of servings 4|
In Italy, as in Russia, autumn is a harvest time pumpkin. So the first thing you need to roast the pumpkin.
For this pumpkin, peel, wrap in foil and send in the oven at 220*C for 30 minutes.
Then peel and purée.
Now put to cook the pasta in boiling water for 7-9 minutes.
Prepare the filling for cancelloni. Mix ricotta with salt, nuts and oregano. Filled cancelloni filling.
In a deep pan pour oil, put the stuffed cancelloni, close with foil and send in the oven at 180*C for 5 minutes, just to warm up.
During these five minutes to cook the Bechamel sauce with the pumpkin.
Melt the butter, add the flour, fry.
Continuously stirring, to enter the milk.
Stir until smooth consistency.
Add salt and nutmeg. Enter the pumpkin puree. Cook until desired thick. The sauce is ready.
By the way, our cancelloni can be baked in this sauce. In a baking dish and pour the sauce, put stuffed pasta, sprinkle with Parmesan, bake.
Today for cancelloni I made a pillow of cheese and gave next of pumpkin béchamel.
By the way, if the sauce you have left, you can store it in the refrigerator up to 3 days.