13 Responses to “Pork, pumpkin, sage and ricotta cannelloni”

  1. Carolin
    February 24, 2013 at 9:11 pm

    I made this last night. It was really good. My bf was very impressed too.
    Took me quiet a while and I didn’t have Cannelloni at home, so made it a lasagne. But well worth it

    • Katie
      February 25, 2013 at 10:17 am

      Great to hear Carolin, you could so easily make it as lasagne too, nice you hear it worked out well x

  2. Natalie
    February 28, 2013 at 8:15 pm

    I loved this dish, even my 3 year old ate it. Love your website so much I went and bought your book :)

    • Katie
      March 4, 2013 at 8:29 am

      Wonderful! Thanks Natalie :)

  3. Veronica
    March 3, 2013 at 10:29 pm

    I made this for lunch today and was a little disappointed, (I spent hours trying to find verjuice too ) as it was a tad dry and the whole process took ages. I would only make it again for a special occasion and probably use some stock. Tried your other recipes and they have been great though.


    • Katie
      March 5, 2013 at 4:45 pm

      Veronica – sorry am just reading you comment again. Can I ask what you didn’t like about it? I was very conscious to ensure it doesn’t turn out dry as a lot of white lasagnes and cannellonis can be. I actually really enjoy the process of making cannelloni and lasagnes and whilst these sort of recipes are rarely quick I didn’t think this one was overtly laborious.

      I have made it for a fair few people now and they all loved it, including 7 kids (not mine 0 relatives! ;) .

      I’d be intrigued to know what didn’t work for you, did you bake it for too long or make not enough sauce? All the ones I have made have been very moist. The next day they are a little dry from being in the fridge overnight as with most baked pastas.

  4. Lisa
    March 4, 2013 at 7:20 pm

    What’s verjuice and where can I get it please?

  5. Rachel
    March 5, 2013 at 6:11 pm

    I think this recipe sounds delicious as I just love pumpkin, but here in Italy i have never seen verjuice or anything like it. Any suggestions as to what I could substitute it with (lemon juice? vinegar?)

    • Katie
      March 5, 2013 at 6:36 pm

      Hi Racehl, you can just omit it, it’s not a major component of the sauce, it adds a little interest but you won’t miss it majorly if you don’t have it.

      • Mel
        March 14, 2013 at 3:30 pm

        Hi! Just saw this and can’t wait to cook it. May I suggest that if it coming out dry for some people, maybe cover the dish with foil for the first half hour of baking then remove for the last 20 mins. That way a lot of the moisture will remain in the dish… If the top isn’ t as brown as you like, just quickly grill for 5 mins!

  6. Claire
    March 28, 2013 at 7:43 pm

    Beautiful, I made this for dinner tonight, thoroughly enjoyed!. A perfect autumn dish ! Thank you Katie x

    • Katie
      March 28, 2013 at 8:31 pm

      Wonderful to hear – thanks for your feedback Claire

Leave a Reply