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Pumpkin Cannelloni with Thyme Butter Sauce
Ingredients
  • subheading: For the cannelloni sheets:
  • 3 large eggs
  • 1 tbsp grated Parmesan
  • 2 tbsp water
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • subheading: Filling:
  • 1lb. cooked pumpkin, pureed
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ⅓ cup mascarpone cheese
  • ¼ cup grated Parmesan, reserve 1 tbsp
  • subheading: Browned butter sauce:
  • 4 tbsp butter
  • 1 tsp fresh thyme, chopped
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