Butternut Squash-ricotta cannelloni (serves 4-6)

1. Chop the leek, carrot and celery
2. Add the oil to a pan. Add the leek, carrot and celery and sautee for about 2 minutes
3. Add the pumpkin, salt and pepper
4. Cover and cook in medium heat for approximately 15 minutes

Prepare the Béchamel  Sauce:

1. In a saucepan, melt the butter
2. Add the flour and stir well
3. Take away from the stove and gradually add the milk, stirring continuously
4. Place the saucepan back on the stove
5. Add salt and nutmeg
6. Cook for a few minutes until the consistency becomes dense, similar to mayonnaise
7. Place approx. 5 tbsp of the pumpkin mixture in a food processor and process until you obtain a puree. 
8. Stir in the besciamella and mix well
9. Add ricotta to the remaining pumpkin mixture  
10. Add the Parmisan cheese and mix well

Assemble the dish:

1. Butter the baking pan.
2. Add a layer of béchamel sauce
3. Take the fresh pasta, and add 2-3 tsp of pumpkin filling
4. Roll the pasta over the filling to create a cannellone
5. Continue this way until you cover the entire surface of the baking pan
6. Cover with a layer of béchamel  and parmesan
7. Continue with the second layer until you run out of cannelloni
8. Finish by topping with a layer of béchamel and Parmesan cheese
9. Bake in a 200C oven for approx. 25 minutes
10. Let rest for approx. 3-5 minutes before serving
11. Enjoy!

• This dish can be prepared and assembled in advance
• The dish freezes well, as long as ensure it is tightly covered in order to avoid trapping in extra moist