Pumpkin & sage cannelloni
Dec 11, 2019
1 minute
» SERVES 6
» PREPARATION 20 MINUTES
» COOKING 1 HOUR 50 MINUTES
1.5kg butternut pumpkin, unpeeled, deseeded and cut into 1.5cm thick slicesSea salt and freshly ground black pepper3 garlic cloves, crushed1 tbsp sage, finely chopped500g fresh ricotta40g (½ cup) coarsely grated parmesan200g Greek feta, sliced1 head radicchio, leaves shredded, to serve (optional)
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