Cannelloni with basil rosemary pesto

Name: cannelloni with basil rosemary pesto
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 200 gram pumpkin; 200 gram zucchini; 250 gram ricotta; 150 gram cooked leg ham; 6 tablespoon Pesto; 16 cannelloni; 150 milliliters cream; 1 egg; 20 gram Parmesan cheese

Ingredients

1 tablespoon olive oil
200 gram pumpkin
200 gram zucchini
250 gram ricotta
150 gram cooked leg ham

6 tablespoon Pesto
16 cannelloni
150 milliliters cream
1 egg
20 gram Parmesan cheese

Directions

Heat the oil and stir-fry the pumpkin or zucchini in 5-8 minutes until golden brown and done. Scoop into a bowl and let cool. Stir in the ricotta, ham and pesto. Season with salt and pepper.
Preheat the oven to 180 ° C. Using a teaspoon, fill the cannelloni with the ricotta mixture and place them side by side in the baking dish. Divide what you have left of the mixture around the cannelloni.
Beat the cream well with the egg and Parmesan cheese and pour it evenly over the cannelloni. Grind some pepper. Cover with foil and bake for about 20 minutes in the middle of the oven.
Remove the foil and gratin the top of the cannelloni in about 10 minutes. Tasty with a green salad.