Name: Cannelloni Stuffed in Pumpkin Flower Sauce
Prep time: 40 min
Cook time: 20 min
Yield: 3
Cuisine: Internacional
Ingredients: 1 clove garlic, whole, for the sauce; 3 cups zucchini blossoms, cleaned and without pistil, for the sauce; 1/4 cups cream cheese, for the sauce; 1/4 cups pumpkin seeds, pumpkin, for the sauce; 1 1/2 cups cow's milk, for the sauce; 1/2 cups table cream, for the sauce; 1/4 cups epazote, (leaves) for the sauce; 2 tablespoons butter, for the sauce; salt, for the sauce; pepper, for the sauce; 2 tablespoons vegetable oil, for the filling; 1 clove garlic, finely chopped, for the filling; 1/4 red onions, sliced, for the filling; 2 árbol chiles, seedless and sliced, for the filling; 1 cup pumpkin, in cubes, for the filling; 1 cup button mushrooms, in cubes, for the filling; 2 tablespoons epazote, finely chopped, for the filling; salt, for the filling; pepper, for the filling; 1 package cannelloni; water, for the cannelloni; 1 tablespoon olive oil, for the cannelloni; salt, for the cannelloni; sour cream, for accompanying; Cotija cheese, crumbled, for serving; pumpkin seeds, of pumpkin, for decoration; epazote, leaves, for decoration

Preparation

20 mins

Low

For the sauce, blend the garlic, pumpkin flowers, cream cheese, pumpkin seeds, milk, half-and-half, and epazote until you obtain a homogeneous mixture. In a saucepan over medium heat, melt the butter, pour in the sauce using a strainer, and season with salt and pepper. Set aside.

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Cannelloni Stuffed in Pumpkin Flower Sauce

Ingredients

Preparation

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