Lasagna Noodles cooked Al Dente
1 tbsp. butter
1 tsp. olive oil
2 large shallots, minced
2 cloves garlic, minced
1 small butternut squash, cooked and mashed
3 tbsp. fresh basil, chiffonade
2 cups ricotta cheese
¼ cup shredded 3 cheese blend (parmesan, asiago, fontina, etc…)
1 tbsp. kosher salt
1 tbsp. fresh ground black pepper
1 tsp. agave nectar
To make Filling ~
In skillet heat 1 tbsp. butter and 1 tsp. olive oil over medium heat. Add shallots and cook until translucent (about 5 minutes). Add garlic and increase heat to medium and cook for an additional 1 minute. Remove from heat and add to a large mixing bowl. Carefully fold in 1 cup butternut squash pure, ricotta cheese, 3 cheeses, basil, salt, pepper and sugar to blend. Set mixture aside and let cool.
Assemble Cannelloni ~
Lightly butter a large baking dish.
On a large work surface, lay lasagna noodles flat. Spread 2-3 tbsp of the Butternut Squash & Ricotta filling onto each noodle. Carefully roll up the noodles to form cannelloni. Add the cannelloni to the baking dish.
Hazelnut-Sage Butter Sauce ~
1/2 stick butter
1 cup ground (not too much) hazelnuts
1/4 cup fresh sage leaves, minced
kosher salt and pepper to taste
Heat oven to 400 degrees.
In a small skillet add 1/2 stick butter and melt over med. heat. Add sage and hazelnuts and cook until butter slightly starts to foam. When you see small brown crystals in your skillet, the butter is now "browned". Set aside to cool. Top the cannelloni with Hazelnut-Sage Browned Butter and bake for 20 minutes. Serve.