Pumpkin And Sage Cannelloni

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Sweet Potato Chronicles


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3 1/3 cups pumpkin, peeled and diced

3 sage leaves

Pinch of nutmeg

2 cloves of garlic, chopped

1 1/2 cups ricotta cheese

1/2 cup fresh parmesan cheese, grated (Plus two tablespoons for baking)

2 tablespoons of butter

1 leek, sliced thin (use white only)

14 cannelloni tubes

1 tablespoon tomato paste

2 cloves garlic, chopped

1/2 cup of onion, chopped

3 basil leaves

1 tablespoon olive oil

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