Fragrant, hot, bubbling: the most family-friendly dish on the holiday table

Israel and Tamara Aharoni sweeten for the holiday a delicious family dish of cannelloni tubes that are easily filled with roasted pumpkin and baked in a wonderful buttery bashmal

Brila, in collaboration with Brila

26/05/2022

Thursday, 26 May 2022, 11:46

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In the video: Cannelloni stuffed with pumpkin (PR)

"There is nothing more familial than this dish," declares Israel Aharoni, and who are we to argue?

A fragrant, hot and bubbly dish, served to the center of the table, of cannelloni tubes, stuffed with the puree of roasted pumpkin and cheese, and baked while resting in a wonderful buttery bashmal.

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Food

Is it a salad?

Is this pasta?

This is the lightest and most refreshing dish on your holiday table

In collaboration with Brilla

Cannelloni tubes stuffed with pumpkin (Photo: Alon Mesika, Styling: Yael Magen)

The cannelloni tubes are very easy to fill, mainly using a perfusion bag and it does not need pre-cooking, it is cooked during baking from the sauce and filling.

Cannelloni stuffed with roasted pumpkin

Recipe by: Israel and Tamara Aharoni, Brila

• ★

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• ★

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• 30 minutes work

• Three hours in total

• Easy to prepare

• Italian

• Recipes for Shavuot

• pasta

Cannelloni stuffed with pumpkin (Photo: Alon Mesika, Styling: Yael Magen)

Ingredients

• • Cannelloni package

• To fill:

  • ⅓ K "A cut cut into cubes

  • 4 tablespoons olive oil

  • 5 sage leaves

  • 1 tablespoon brown sugar

  • Salt

  • Ground black pepper

  • 250 grams of ricotta

  • 100 grams of parmesan

  • As olive oil

  • Salt and ground black pepper (once more after baking)

• To Bashamel

  • 80 grams of butter

  • 3 tablespoons flour

  • ½ Cow's milk

  • Salt

  • Ground black pepper

  • Muscat Metaguz

  • Finely grated casserole

• For the conversion table, click here>

Preparation

How do you make cannelloni stuffed with roasted pumpkin?

• 1

  Prepare the filling:

  Place the pumpkin cubes in one layer on baking paper spread on a baking sheet.

• 2 Mix the oil, sage leaves, salt, pepper and sugar, and pour over the pumpkin cubes.

  Make sure they are well smeared with the mixture.

• 3 Put the pan in a hot oven and bake at 200 degrees for about twenty minutes - half an hour until the pumpkins are soft and even slightly browned.

  Refrigerate for about half an hour.

• Transfer to a bowl, mash into a puree with a handful of mashed potatoes, mix in the cheeses (ricotta and parmesan), salt and pepper and a tablespoon of olive oil, if necessary, to a smooth and uniform mixture.

• 5

  Prepare the basamel:

  Put the butter in the pot and when it is hot and bubbling, put in the flour, fry and mix with a wooden spoon for about two minutes.

• 6 Add the milk, salt, pepper and nutmeg, and mix with a hand whisk until the bashmal comes to a boil and thickens completely.

  Remove from the heat and stir in 3/4 cup Parmesan cheese.

• 7

  Filling the cannelloni:

  It can be filled manually, but it is easiest and best to use a plastic bag - plain or disposable nylon, and pour the filling straight into the pasta tubes.

  
  
  

  Please note:

  the cannelloni should not be cooked.

  It is cooked during baking from the filling and sauce.

• 8 Grease a rectangular or square pan with olive oil.

  Note: Arrange the cannelloni in two parallel rows, then choose a pattern wide so that two cannelloni will fit horizontally.

  If there are a few rake margins left on either side of the cannelloni — not bad.

• 9 Put a little bashmal in the bottom of the pan, arrange one layer, of two rows, pour half of the bashmal on it.

  Place the second layer and pour the rest of the bashmal over it and spread a little to a uniform layer.

• Sprinkle over the remaining Parmesan cheese and place in a preheated oven at 180 degrees for about 50 minutes, until the top layer is browned and bubbling.

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Tags

• recipe

• Cannelloni

• pasta

• pumpkin