Butternut Sage Pesto Manicotti

My Mom's manicotti were always a treat when I was growing up.  She usually made them for special occasions because they do take a little more preparation that other pasta dishes.  She made the shells, sauce, and bought the ricotta and mozzarella cheese from a local cheese factory.  Light, cheesy, and delicious!  We often laugh about the time our little cocker spaniel, Sadie eating an entire tray of manicotti when she was just a pup!  I now make them occasionally, trying different fillings.  Epicurious had a recipe for pumpkin cannelloni years back and I think that's what inspired me.  There are other recipes out there for this butternut version, but if you want to make it special...make the shells.  They're basically crepes, so they keep the dish delicate and don't overwhelm the filling taste like pasta has a tendency to do.  The sage pesto adds a richness and savory element to these, plus the flavors really go well together.  You may have a little filling left which is great toss with any kind of pasta, or you can use it for a filling for raviolis by adding just a little more squash, green or cheese.  I did this with my extra filling and it was enough to make a full batch of ravioli.  This is great for a dinner party or if feeding a family of four, you can get a few meals out of this.

Butternut Sage Pesto Manicotti
Will make make 18-24 manicotti

Filling:

1 butternut squash, roasted and thoroughly drained overnight if possible (prep this a day ahead)

1/4 cup shallots, finely diced

marsala cooking wine

1/4 tsp nutmeg

2 eggs lightly beaten

1lb fresh ricotta cheese

3/4 c fresh mozzarella cheese, grated

3/4 cup fontina cheese, grated

1/3 cup parmesan cheese

1t salt

1/4t pepper

Sage pesto:

12-15 fresh sage leaves

2T or so of extra virgin olive oil

sea salt, ground pepper

small handful of toasted walnuts

1T of Parmesan cheese

2 cloves of  black or regular roasted garlic

Combine all ingredients in a food processor to combine. Can be made in advance

Homemade Crepes (passed down from my Mom) Can be made a day in advance.
*When I make homemade ricotta cheese I make whey crepes and freeze them, see my post on ricotta cheese for this recipe.  These freeze really well too, just place wax paper between each shell.  They are also soooo much lighter than using a store-bought pasta manicotti shell.
5 eggs

1 1/4 cup all purpose flour
1/4t salt
1t butter (melted)
1 cup water

Bechamel Sauce:

4 T unsalted butter
3T flour
2 cups 2% milk
1/8t fresh grated nutmeg (or ground)

1.  Make the crepes.    Blend all ingredients in blender.  Using a 6-inch non stick saute pan, brushed with butter, over medium to medium high heat, ladle enough of the batter to coat the pan.  (Once you place it in the pan, immediately swirl it around to avoid placing too much in at one time.  The shells will be too thick if you don't spread out the batter.  You will get the knack of knowing how much to pour in after a few shells. ) Cook until the edges peel away from the pan, then flip.  Cook about 30 seconds on the other side and place on a plate.  The shells may be placed on top of one another to cool without sticking. 

2.  Saute shallots and 2-3T sage pesto in a little olive oil and Marsala cooking wine, let cool once caramelized.

3.  Mix together the cheeses, egg, pinch of salt and nutmeg.  Add the butternut squash and the shallot pesto mixture.  Stir well to combine.  Refrigerate until you are ready to use.

Preheat your oven to 350

4.  Prepare your bechamel cheese sauce.   In a small sauce pan heat the milk over med low heat.  At the same time, melt the butter in a medium sauce pan over med low heat. Add the flour to the melted butter and whisk until combined.  Turn off heat and add 1/4c of the warmed milk stirring to combine.  Gradually add the rest of the milk, 1/4t salt, and nutmeg.  Return the béchamel sauce to low heat. Stir often until sauce thickens, about 5 minutes.  *If you have never made a bechamel sauce, don't be intimidated!  After the first time it is very easy and is a simple alternative to a fattening Alfredo or other processed cream sauce.  You can also add cheese at the end for a great mac and cheese sauce.

5.  Add a generous 3T of cheese mixture to the center of each crepe, roll up, and place in 9x13 baking pan that you have coated the bottom with a layer of the bechamel sauce.  They can be tucked in there pretty tight.

6.  Once you have filled the pan(s) coated the top of the manicotti with sauce and sprinkle with the remaining cheese. (*These freeze uncooked very well, despite the cheese content.  If that is what you intend to do, line the pan with foil first and do not top with additional cheese on top.  Reserve that for when you actually thaw them and bake.  After the dish is frozen in the freezer, it is easy to lift the foil wrapped manicotti out and transfer to a freezer bag.)

7.  Cover with foil and bake for 25 minutes.  Remove foil and cook an additional 10-15 minutes until bubbly and cheese slightly browns.  Let sit about ten minutes to set and then serve.