Pumpkin Cannelloni with Smoked Trout

For the pumpkin cannelloni with smoked trout prepare the pasta cannelloni dough. To do this, knead flour, wheat semolina, 1 egg yolk, 2 eggs and a pinch of salt with water to a fairly firm dough (best done in a food processor).

Wrap dough in plastic wrap and let rest in a cool place for at least 4 hours.

For the sauce, simmer the chicken stock with the smoked trout skin for 2 minutes, strain and reduce by half.

Add sweet wine, boil down again with the pumpkin seed oil and whisk with the help of a hand blender.

For the filling, peel 500 g of pumpkin, remove seeds and strings, cut into pieces, add a little salt and caraway seeds.

Cook in the oven at 180° C for 1.5 hours, wrapped in aluminum foil.

Chop the shallots, sauté with 1 tablespoon each of olive oil and chili and with finely chopped sage.

Add the cooked pumpkin and finish cooking.

Crush with a potato masher and season with allspice and salt.

Peel and core the remaining pumpkin, dice finely and sauté in a little olive oil in the pan, add salt and continue to steam covered.

Moisten from time to time with a little water.

Then mix the pumpkin cubes and the puree, put back on the stove and fold in the crème fraîche.

If necessary, add more salt.

If the mixture is too soft for stuffing, just let it cook down a bit more.

If this does not help, it is best to add a few potato flakes or white bread crumbs to keep the mixture more compact.

Roll out the dough thinly, divide into 8 even rectangles (10 x 7 cm) and boil in plenty of salted water.

Rinse and drain, spread out on a kitchen towel.

Fill with the still warm pumpkin filling and roll up into cannelloni.

Arrange the cannelloni in deep plates in the middle and finish with the sauce and the slightly lukewarm smoked trout fillets cut into 5 mm tranches.

Preparation Tip:

To further enhance the flavor of the cannelloni, you can sprinkle them with grated Parmesan after filling and gratinate them in the oven at 250° C with top heat. Or you can simply flame them with a Bunsen burner.