First clean the pumpkin (removing skin, seeds and filaments) and cut it into cubes, then cook it in a non-stick pan with garlic, oil and a pinch of salt, browning it until it is nice and soft (the times depend on the size of the cubes) .
Meanwhile, blanch the lasagna sheets in a pot of boiling salted water with the addition of 1 tablespoon of oil.
Once cooked, drain and arrange them on a clean cloth.
Divide each sheet in half, stuffed with robiola and pumpkin, then roll the sheet around the filling to form the cannelloni.
Once all the cannelloni are filled (leave a few cubes of pumpkin aside for decoration), pour a little béchamel on the bottom of a pan, then place the cannelloni in the pan, sprinkle with the remaining béchamel, add the grated Parmesan cheese on top cook for about 20 minutes in a preheated convection oven at 180 ° C.
The pumpkin and robiola cannelloni are ready, let them rest for 5-10 minutes, then decorate with the pumpkin set aside and serve.
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