Pumpkin & Bean Cannelloni With Cream Sauce.

• 300 g pumpkin, julienned & blanched
• 200 g fresh ricotta
• 300 g mixed beans, drained
• 1 garlic clove, crushed
• 2 tablespoons fresh sage, chopped
• 1 egg, separated
• 2 sheets fresh lasagna noodles
• 13 cup light cream
• 1 tablespoon white wine
• 12 teaspoon coarse grain mustard

1. Mix pumpkin, cheese, beans, garlic, half the sage and egg white together in a bowl.
2. Spoon half the filling lengthways along each lasagna sheet & roll up, Cut in half and place seam side down in a steamer.
3. Cook covered for 10 minutes.
4. Combine cream & egg yolk in a saucepan, add wine, mustard & remaining sage.
5. Stir over a gentle heat until slightly thickened.
6. Serve cannelloni with sauce.

pumpkin, fresh ricotta, mixed beans, garlic, fresh sage, egg, lasagna noodles, light cream, white wine, coarse grain mustard

Taken from www.food.com/recipe/pumpkin-bean-cannelloni-with-cream-sauce-222942 (may not work)