Name: Chicken cannelloni with sage butter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Chicken cannelloni; 1 kilogram butternut pumpkin, peeled, cut into 2cm pieces; 4 small chicken thigh fillets; 2 tablespoon olive oil; 3 whole garlic cloves, unpeeled; 150 gram fresh ricotta cheese; 1 cup grated parmesan; 1/2 teaspoon ground nutmeg; 1/2 x 375g packet fresh lasagne sheets, blanched (see tip); 1/2 cup chicken stock; salad of choice to serve; Sage butter; 1/4 cup pine nuts; 50 gram butter; 1/2 cup loosely packed sage leaves

Chicken cannelloni with sage butter

This chicken cannelloni recipe combines creamy ricotta, silky mashed pumpkin and earthy sage butter to create an easy yet flavourful weeknight meal

Serves 4

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

Chicken cannelloni

1 kilogram butternut pumpkin, peeled, cut into 2cm pieces

4 small chicken thigh fillets

2 tablespoon olive oil

3 whole garlic cloves, unpeeled

150 gram fresh ricotta cheese

1 cup grated parmesan

1/2 teaspoon ground nutmeg

1/2 x 375g packet fresh lasagne sheets, blanched (see tip)

1/2 cup chicken stock

salad of choice to serve

Sage butter

1/4 cup pine nuts

50 gram butter

1/2 cup loosely packed sage leaves

Method

Chicken cannelloni

1.Preheat oven to moderate, 180°C. Grease an 18 x 32cm baking dish. Line 2 oven trays with baking paper.

2.Toss pumpkin and chicken separately in 1 tablespoon oil each. Spread each on an oven tray and season. Wrap garlic in foil and add to tray. Bake for 20 minutes until chicken is cooked through and pumpkin is tender.

3.In a large bowl, mash the pumpkin. Squeeze garlic from skins and mash. Finely chop chicken and add to bowl with garlic, ricotta, ¾ cup parmesan and nutmeg. Mix well. Season.

4.Spread eight 11 x 16cm lasagne sheets out on a clean work bench. Divide pumpkin mixture between sheets, spreading along one long edge. Roll up to enclose and place seam-side down in dish.

5.Pour stock over pasta and sprinkle evenly with remaining parmesan. Cover tightly with foil and bake for 20 minutes until pasta is tender. Uncover and bake for a further 5 minutes until cheese melts.

Sage butter

6.In a frying pan, toast nuts on medium, stirring, until golden brown. Add butter and cook until foaming. Stir in sage and cook for 1-2 minutes, swirling pan, until butter is golden brown and sage is crisp.

7.Spoon butter mixture over cannelloni to serve. Accompany with salad.