Pumpkin and pinenut cannelloni with blue cheese sauce

Photographer: Kurt
Serves 4-6

I am totally over winter this year. To be honest, it hasn’t even been *that* bad ( pretty sure i just jinxed us all here in Dunedin with that comment), but getting up in the morning, while it is still pitch black just doesn’t have the same appeal.  I have made lots of slow cooked meals over the last few weeks, and fancied a bit of a change. We used to make lots of homemade pasta (pre small child) so having this months theme of pasta and noodles gave me a long-overdue opportunity to test my pasta making skills again.  I used Emmas pasta recipe ( Fresh egg pasta )  – it really does produce the most wonderful, silky pasta!

I hope you enjoy the filling – it is a beautifully sweet contrast to the blue cheese sauce.


1.2kg of peeled and deseeded pumpkin
3tbsp olive oil
50g pine nuts
100-150ml single cream
120g parmesan

Cheese Sauce
250g good quality blue cheese
750ml milk
2 tsp butter
2 heaped tbsp plain flour


1. Follow Emma’s instructions for delicious pasta
Fresh egg pasta
2.Cut the pasta into 12cm x 8cm rectangles (approx) allowing 4 per person and keep under a damp tea towel to stop them drying out (Store the left over pasta for a meal another day!).
3. Meanwhile Pre-heat your oven to 180 degrees on bake. Add all the pumpkin and oil to a roasting dish and season well. Bake for 45 minutes, until well cooked through and slightly browned. Add the pine nuts for the final 5 minutes baking time.
4. Process the pumpkin and pine nut mixture along with cream (add slowly – you might not need it all) and 3/4 of the grated parmesan until it is a smooth consistency. The ideal balance is a paste, which you can form with your hands.
5. In a pan slowly melt the butter, before removing from the heat and whisking the flour in until you get a paste. Put the pan back onto the heat (turn down to low) and slowly start adding the milk, all the while whisking to stop anything catching.
6. Once all the milk has been added, add your cheese and continue to whisk until the mixture is a thick sauce and the cheese has melted.
7. Take your pasta rectangles and try to lay them all out on the kitchen surface (or do them in two batches if necessary). Brush them with a little bit of water and add a line of the pumpkin mixture to each piece, along one of the longest sides, from edge to edge.
8. Roll up each piece of pasta, starting with the side the mixture is on, so the mixture is now full encased. Place each piece of filled pasta into roasting dish (I used a large, wide loaf tin.)
9. Once the roasting dish is filled, cover in the blue cheese sauce and sprinkle with the remaining parmesan and bake for 45 minutes – 1 hour.