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Savory Pumpkin Cannelloni with Sage Cream Sauce

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Makes: 6 servings adjust
Great fall dish. Pasta.



  • 3 cloves Garlic
  • 2 Shallots
  • 1 cup White Wine

Step 1

Make the sauce. In a saucepan over high heat, combine garlic, shallots, and wine. Reduce until 1/4 cup of the wine remain, about 10 minutes.


  • 2 cups Vegetable Stock
  • 1 cup Heavy Cream
  • 12 cup Mascarpone
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Fresh Sage
  • 12 teaspoon Kosher Salt, and pepper

Step 2

Add in the cream, lower heat to medium, and cook for 5 minutes. Stir in Marscapone, dijon, sage and simmer until thick and the flavors are well blended (about 10 minutes). Season with salt and pepper.


  • 1 tablespoon Olive Oil
  • 2 cloves Garlic
  • 1 Maya Onion
  • 12 cup Dry Sherry

Step 3

Heat Olive oil in a saute pan until very hot. Add garlic and onion, saute for 2 minutes. Add sherry and reduce until 1/4 cup of the liquid remains- about 4 minutes. Let cool completely.


  • 4 cups Canned Pumpkin Puree
  • 12 cup Mascarpone
  • 34 cup White Bread, Breadcrumbs, toaasted
  • 12 cup Parmesan Cheese
  • 12 cup Fontina Cheese
  • 12 teaspoon Kosher Salt, and pepper
  • 1 can Ricotta Cheese, Small.

Step 4

In a large bowl, combine pumpkin and marscapone, breadcrumbs, parmesan and fontina. Add in onion mixture. Mix well. Season with salt and pepper. Add ricotta to mellow out pumpkin flavor


  • 1 pound Fresh Cannelloni Pasta, (4) 12 x 18 sheets. Manicotti as a sub.
  • 14 cup Fontina Cheese
  • 14 cup Mascarpone

Step 5

Pre-heat oven to 350. Cut each sheet of pasta into 4 rectangles. Place 1/3rd of filling in the center of each. Roll them up and place them in 9x13 baking dish. POur sauce over cannoli. Sprinkle with remaining cheese.


  • 3 sprigs Fresh Sage

Step 6

Bake until Golden brown, @ 30 minutes. Cool before serving. Garnish with Sage sprigs.
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