Chef Jean-François Bérard's winter recipe : PUMPKIN CANNELLONI
For 5 people
FOR THE PASTA
350 g flour
1 pinch of salt
FOR THE STUFFING
500 g pumpkin
80 g Parmesan
1 cc fine salt
Peel and wash the leek whites, then slice thinly. Cut the pumpkin into large, 2 cm cubes.
Slice the onion.
Cooking the stuffing ingredients
Heat some olive oil in a pot then cook the pumpkin gently. Do not brown.
When cooked, mash with a fork.
Leave the mashed pumpkin to cool, then press well in a dry cloth.
Heat some olive oil in a pot then cook the leeks and onions gently. Do not brown.
Season, cover and leave to simmer gently.
Leave to cool when cooked.
Preparing the stuffing mix
Place the mashed pumpkin and cooked leeks and onion in a bowl.
Season, then add the beaten eggs and Parmesan.
Preparing the pasta
Mix the flour and salt in a bowl.
Add the eggs and knead the dough rapidly.
Once the dough ball is smooth and elastic, roll out into 2 mm sheet using a rolling pin.
Cut out 12 cm x 8 cm rectangles.
Cooking the pasta
Place 3 litres of salted water + 3 tablespoons olive oil in a large pot.
When the water boils, cook for 2 minutes, then cool off in cold water, remove and place flat on a clean, dry cloth.
Place the pumpkin stuffing in the middle of the pasta rectangles.
Using a brush, wet the edges of the pasta very slightly, then roll over to form a tube.
Place the cannelloni in a buttered and oiled oven dish.
Sprinkle with Parmesan.
Pre-heat the oven to 180° then cook for 10 mins.
Serve with a rocket salad.