Pork, Pumpkin, Sage And Ricotta Cannelloni

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650 g pumpkin

300 g (10 oz) spinach, (English or baby variety)

1 brown onion, peeled and diced

4 large garlic cloves, peeled and minced

500 g (1lb 2oz) free-range pork mince

1/4 cup (62.5ml) verjuice

1/3 cup pine nuts

10 medium to large sage leaves, finely chopped

250 ml ricotta cheese

Salt and freshly ground black pepper

Olive oil

80 g flour

80 g butter

850 ml milk

1/2 cup dry white wine

50 g Pecorino cheese, grated

1/3 cup verjuice

Good pinch ground white pepper

Pinch freshly grated nutmeg

Large handful pecorino cheese, grated

4-5 sage leaves for garnishing

Ready to cook cannelloni pasta sheets (these normally come pre-cut to approx 8cm x 12 cm)

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