Kale Cannelloni Recipe
Butternut Squash, Hen of the Woods, Goat Cheese
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Ingredients
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Pasta & Assembly
Filling — Vegetables & Herbs
Sauce
Finishing & Garnish
Method
Pasta & Assembly
- 1
Prepare pasta sheets
If using fresh lasagna sheets, blanch in boiling salted water 20–30 seconds until pliable, drain and lay flat on a lightly oiled baking sheet. If using dry jumbo pasta sheets, cook according to package instructions until al dente, then drain and lay flat.
- 2
Prepare cheese binder
In a large bowl, break up the goat cheese with a fork. Add the ricotta, grated Parmesan, egg, 1 tsp salt, 1/2 tsp black pepper and 1/8 tsp nutmeg. Mix until smooth and set aside. This will bind the vegetable filling and add creaminess.
Filling — Vegetables & Herbs
- 3
Roast the butternut squash
Preheat oven to 425°F (220°C). Toss the cubed butternut squash with 1 tbs olive oil and a pinch of salt and pepper. Spread on a rimmed baking sheet and roast 18–22 minutes until tender and lightly caramelized. Remove and let cool slightly.
- 4
Sauté mushrooms and aromatics
While the squash roasts, heat 1 tbs olive oil and 1 tbs butter in a skillet over medium-high heat. Add the chopped shallot and sauté 2–3 minutes until translucent. Add the torn hen of the woods mushrooms and cook, stirring occasionally, 6–8 minutes until they release moisture and begin to brown. Add minced garlic and cook 30–45 seconds until fragrant.
- 5
Wilt the kale & combine
Lower heat to medium. Add the chopped kale (you may need to add in batches) and 1 tbs olive oil if skillet looks dry. Cook, stirring, about 3–4 minutes until wilted and reduced. Stir in the chopped thyme, 1 tsp salt and 1/2 tsp black pepper. Remove skillet from heat and fold in the roasted butternut squash, gently breaking larger cubes into bite-size pieces so filling is cohesive but still textured. Let filling cool 5–8 minutes.
- 6
Combine vegetables with cheese binder
Add the cooled vegetable mixture to the bowl with the goat cheese-ricotta mixture. Fold until evenly combined. Taste and adjust seasoning; the filling should be well seasoned because sauce will mellow flavors.
Sauce
- 7
Make a simple Parmesan béchamel
In a medium saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook 1–2 minutes to make a roux without browning. Slowly whisk in 2 cups milk, bringing the mixture to a gentle simmer while whisking to avoid lumps. Cook 4–6 minutes until slightly thickened. Whisk in 1/2 cup grated Parmesan, 1/2 tsp salt, 1/8 tsp nutmeg and 1/4 tsp white or black pepper. Remove from heat. The sauce should be pourable but coat the back of a spoon.
- 8
Assemble sauce in baking dish
Preheat oven to 375°F (190°C) if not already. Spread a thin layer (about 1/3 cup) of the béchamel on the bottom of a 9x13-inch baking dish to prevent sticking and provide moisture for the pasta.
Pasta & Assembly
- 9
Fill and roll the cannelloni
Place one pasta sheet on a work surface. Spoon about 3–4 tablespoons of the filling along one long edge of the sheet (adjust depending on sheet size). Leave a small margin at the far edge and sides. Carefully roll the sheet over the filling into a tight cylinder and place seam-side down in the prepared baking dish. Repeat with remaining sheets and filling, arranging rolls in a single layer. If you have extra filling, it can be dolloped between rolls in the dish.
- 10
Top with sauce and cheese
Pour the remaining béchamel evenly over the rolled cannelloni, covering them about three-quarters of the way up. Sprinkle the remaining grated Parmesan (from the ingredients list) over the top and gently drizzle 1 tsp olive oil for a glossy finish.
Baking & Finishing
- 11
- 12