October 6, 2012

Pumpkin manicotti with sage cream sauce

I mentioned before that I made a lot of pumpkin stuff this week. I made pumpkin bread, pumpkin cookies, and this recipe. The cookies were an epic fail, so that was disappointing. But this was pretty good....I just need to work on a few technicalities with it. The main one being that the filling oozes out everywhere and the manicotti loses its shape. Otherwise, this has great flavor and is really a nice fall dinner. I'm actually pretty proud of this original recipe.
see....all the goo comes out during baking. still very good though...

You will need:
One sleeve of manicotti pasta
1 cup of pureed pumpkin
1/4 cup cottage or ricotta cheese
1 cup mozzarella
1 cup of milk
3 tbs butter
2 tbs flour
1 tsp sage
1/2 red pepper flake.

Cook manicotti according to package directions. Line pasta in a baking dish. Set aside.

In a saucepan, melt butter on medium heat. Add in flour and combine thoroughly to make a rue (sp?). After all flour has been absorbed by the butter, stir in milk,sage and red pepper flake gradually. Cook on medium,stirring occasionally, for 10 minutes. Set aside. Sauce will thicken.

In a bowl, ombine pumpkin, ricotta and mozzarella cheese. Stuff mixture into the manicotti, and pour the sage sauce over the top. Bake at 300 for 15 minutes. Serve with breadsticks and white wine.

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