Cannelloni di zucca

Cannelloni di zucca
Ricetta pensata per mio marito (mangia pochissimi tipi di carne, quasi sempre verdure), di facile preparazione e molto digeribile è adatta anche ai bimbi per via del colore arancione che di solito piace.

Ingredienti per circa 2 persone
2 uova
200 gr di farina 00

Per il ripieno
100 gr di zucca cotta al forno
50 gr di robiola
50 gr ricotta
150 gr di parmigiano
1 cucchiaio di olio d’oliva extra vergine
sale

Besciamella
50 gr di burro
50 gr di farina
latte quanto basta a seconda se si vuole più liquida o più densa
sale e noce moscata a piacere

Tirare la pasta fresca fatta in casa e lasciare ad asciugare tagliata già delle dimensioni di un cannellone. (Per chi ha poco tempo può utilizzare la pasta fresca già pronta).

Mettere intanto sul fuoco la pentola dell’acqua e fare bollire. In un altro tegame fare la besciamella, mettere prima il burro a sciogliere unire la farina e mescolare bene, A poco a poco unire il latte e continuare a mescolare bene per evitare i grumi. Salare e mettere una grattugiata di noce moscata se piace. Arrivare a bollore e togliere dal fuoco. (Anche in questo caso si può usare la besciamella già pronta).

Lessare per pochi minuti la pasta fresca e asciugarla bene. Intanto in una terrina mettiamo la zucca cotta precedentemente al forno (a pezzi piccoli/medi a 200 gr per circa 40 minuti) con la robiola, la ricotta, 50 gr di parmigiano, sale e un bel cucchiaio di olio extra vergine di oliva. Mettere il composto sulla pasta ed arrotoliamo la pasta a forma di cannellone. Adagiare i cannelloni una alla volta su una pirofila ricoperta con uno strato di besciamella. Una volta riempita ricoprire di besciamella e parmigiano. Infornare a 200 gradi per almeno 30 minuti. I cannelloni possono essere anche surgelati una volta freddi.

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