Pumpkin Cannelloni

• 1 1/2 lbs pumpkin
• 1 1/2 T olive oil
• 3 cloves garlic
• 1/2c ricotta
• 1/2c parmigiano
• 1 1/2tsp sage
• 4 leafs sage
• cannelloni
• 6T butter

1. preheat oven to 350
2. Toss pumkin with olive oil bake until tender, coarsely mash.
3. saute garlic in olive oil until tender, mash in mortar & pestle.
4. Mix mashed garlic, cheeses, chopped sage & pumpkin. Season with salt & pepper.
5. Cook noodles until tender, save 1/4c pasta water, transfer noddles to platter and drizzle with olive oil to prevent sticking.
6. Brush baking dish with olive oil. Stuff cannelloni with pumpkin mixture. Place in baking dish. Pour pasta water over cannelloni, cover with foil, bake for 20-25 minutes.
7. Saute sage leafs in butteruntil butter browns.
8. Drizzle butter over canneloni.

pumpkin, t, garlic, ricotta, parmigiano, sage, sage, cannelloni, t

Taken from www.epicurious.com/recipes/member/views/pumpkin-cannelloni-50051700 (may not work)