Pork, Pumpkin, Sage + Ricotta Cannelloni

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I’m reposting this Pumpkin, Pork & Ricotta Cannelloni recipe today, prompted by a lovely email I received last week from Elizabeth McCabe, a fellow Celt here in Sydney. Elizabeth mentioned how much she’s enjoyed making this dish, along with my Pumpkin and Pancetta Soup, every winter. In fact, it’s become a cherished tradition for her, but she could no longer find the recipes. It truly warmed my heart to hear how these dishes have become such a special part of her winters, so I thought it was the perfect time to share this recipe again. Whether you make it as cannelloni or a lasagne, I hope it brings as much comfort to your kitchen as it has to hers!

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serves 6

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you will need
650g pumpkin
300g (10 oz) spinach, (English or baby variety)
1 brown onion, peeled + diced
4 large garlic cloves, peeled and minced
500g (1lb 2oz) free-range pork mince
1/4 cup (62.5ml) verjuice
1/3 cup pine nuts
10 medium to large sage leaves, finely chopped
250ml ricotta cheese
Salt + freshly ground black pepper
Olive oil

for the BÉCHAMEL SAUCE
80g flour
80g butter
850ml milk
1/2 cup dry white wine
50g Pecorino cheese, grated
1/3 cup verjuice
Good pinch ground white pepper
Pinch freshly grated nutmeg

YOU WILL ALSO NEED
Large handful pecorino cheese, grated
4-5 sage leaves for garnishing
Ready to cook cannelloni pasta sheets (these normally come pre-cut to approx 8cm x 12 cm)

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1. Roast the pumpkin:
   Preheat oven to 180˚C (350˚F).
   Place pumpkin chunks on a baking tray lined with non-stick baking paper. Season with salt and pepper and drizzle with olive oil. Roast for 30–35 minutes, or until soft in the centre when tested with a knife. Allow to cool slightly, then mash into a rough pulp with a fork.

2. Prepare the pork filling:
   Heat 2 tbsp olive oil in a large saucepan over medium heat. Add onion and garlic, and sauté for 3–4 minutes until soft and translucent. Add pork mince and sage, and cook for 5–6 minutes until browned. Stir in verjuice and season well. Simmer on low-medium heat for another 5–6 minutes.

3. Cook the spinach:
   Bring ½ cup water to the boil in a medium saucepan. Add spinach with a pinch of salt and simmer for 4–5 minutes until wilted. Drain and rinse under cold running water. Squeeze out excess moisture using a clean tea towel, then finely chop.

4. Combine filling:
   Add spinach to the pork mixture, followed by ricotta, pine nuts, and mashed pumpkin. Mix well to combine.

5. Make the béchamel:
   In a large non-stick saucepan, melt butter over medium heat. Add flour and whisk to form a roux. Gradually whisk in the milk, a little at a time, until smooth and lump-free. Stir in the verjuice, wine, white pepper, and nutmeg. Simmer over low-medium heat until thickened to a custard-like consistency. A stick blender works well here for a silky finish.

6. Assemble the cannelloni:
   Spoon half the béchamel into a 30 x 20 x 5 cm baking dish. Fill a piping bag (fitted with a 1.5 cm round nozzle) with the pork mixture. Lay out lasagne sheets and pipe two lines of filling onto each, then roll up. Place filled tubes into the dish in a single layer. Cover with the remaining béchamel and scatter over the pecorino. Top with fresh sage leaves.

7. Bake and serve:
   Bake for 40–45 minutes, or until golden and bubbling.
   Serve hot with a green salad and an Italian-style vinaigrette.