Recipes and production Raphaella Frame-Tolmie Photographs Sean Calitz
• 500g butternut, peeled and cubed
• 3T vegetable oil
• 3T golden syrup
• Salt and black pepper
• 50g butter
• 4 leeks, washed and sliced
• 2T sage leaves, chopped
• 200g ricotta cheese
• Cannelloni tubes
• 60g butter
• 60g cake flour
• 500ml milk
• 100ml cream
• 50g Gruyére cheese, grated
• 50g pecorino or Parmesan cheese, grated
Preheat the oven to 180ºC. Place the butternut on a large roasting tray. Drizzle the oil and syrup over the butternut, season with salt and pepper and roast for about 40 minutes until soft. Remove and allow to cool.
To make the filling, melt the 50g butter in a large frying pan and sauté the leeks and sage until soft, but still bright green. Remove from the heat. Combine the butternut and leeks in a large bowl with the ricotta and mix together with a fork. Season to taste and, using a knife, carefully fill each of the cannelloni tubes with the mixture, then arrange the tubes in a single layer in a baking dish, allowing a little space between each. To make a cheese sauce, melt the 60g butter in a saucepan over medium heat and, when bubbling, stir in the flour. Cook for about a minute, then gradually add the milk, whisking continuously to remove any lumps, until the mixture is of pouring consistency.
Add the cream and Gruyére and stir through until the cheese has melted. Season to taste and pour over the cannelloni. Sprinkle the pecorino over the top of the sauce and place the foil over the dish (shiny side down). Bake for 15 minutes. Remove the foil and return to the oven for five minutes or until the cheese has melted and the top is golden.
Serves 6 to 8
This recipe was originally featured in the May 2012 issue of House and Leisure.