Baked Cannelloni with Gorgonzola Pumpkin Goat Cheese Filling and Bechamel Sauce

The remnants of the gorgonzola pumpkin - leave a remainder for the sauce, about 150 g - (you can of course also use fresh ones, but you have to clean this first and bake it in the oven at about 200 degrees for about 80-90 minutes until it is well soft), goat cheese, mash camenbert (as for mashed potatoes). Then add the chopped chilly and the spices and liquids.

Cut the pasta dough into approximately 12 cm x 10 cm rectangles. Put the really well seasoned mass on the dough and shape into a roll. Proceed in this way until the dough and the filling are used up.

Let the butter become liquid, add the flour, then pour in the broth and milk (I don't give an extra amount for the sauce because everyone likes different sauces). Take milk and broth in equal parts. Let it thicken slightly. Now add the crushed pumpkin. Mix everything well with a blender until the sauce is nice and smooth. Now add the sprinkled cheese to the sauce (this way the cheese won't burn or taste bitter). Season with nutmeg, Szechuan pepper and orange pepper - or to your taste. Bring the sauce to the boil until it has the right consistency for you.

Pour some of the sauce into the baking dish. Then layer the filled rolls. Top up with the rest of the sauce until the cannelloni are covered.

Cook the cannelloni for approx. 40 minutes in the preheated oven - medium setting.

Since I had both dough and pumpkin left over from the remains of the stuffed Gorgonzola pumpkin - which I used to make the pumpkin dumplings yesterday - these leftovers turned into another dish. Since I didn't think of the photo when serving, the plate unfortunately looks accordingly. You can certainly arrange the cannelloni nicer, but it depends on the taste and it really wasn't bad.