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| THE LIGHTHOUSE |
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you are here: Recipes | Wholewheat butternut cannelloni with sage butter |
Wholewheat butternut cannelloni with sage butter
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Wholewheat butternut cannelloni with sage butter
Recipes and styling Katelyn Williams Photographs Angie Lázaro Food Assistant Liezl Odendaal
(serves 4)
3T olive oil
1 onion, finely chopped
salt and ground pepper
½
kg butternut squash, peeled, seeded,
chopped and cooked
¼ cup milk
1T
finely chopped fresh sage leaves, plus 10 whole leaves
large pinch ground nutmeg
8 wholewheat crêpes*
2 cups ricotta
¾ cup grated parmesan
½ cup butter
Heat oil and sauté onion with salt and pepper until soft. Add to the cooked butter-nut and add 2T milk, chopped sage and nutmeg. Season well. Mash roughly with a fork. Spread the butternut down the middle of each crêpe and roll up. Place, seam-side down in a baking dish. Combine ricotta, ½ cup parmesan and ¼ cup milk and season well. Spread over cannelloni and top with parmesan. Bake at 180°C for 25 minutes or until golden brown. Heat the butter until it starts to turn brown and add the sage leaves. Fry until crispy. Serve the cannelloni drizzled with the butter.
* Replace the cake flour in the mixture with whole wheat flour.
Need an easy crêpes recipe? Why not try ours!
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| WEDDING INSPIRATION |
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