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Lamb and Kale Cannelloni with Butternut Squash Purée
GIRL HEART FOOD23Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup ricotta
- 1/2 cup walnuts (chopped)
- 1 egg
- 1/2 tsp. ground nutmeg
- 1/4 tsp. cinnamon
- 1/2 tsp. chili flakes
- 1 tsp. salt (divided)
- 1 tsp. black pepper (divided)
- 3 cloves garlic (minced)
- 1 shallot (or small onion, minced)
- 2 cups kale leaves (removed from steam & torn small)
- 1 Tbsp. olive oil
- 1/2 lb. ground lamb
- 18 cannelloni (no boil ones)
- 1 cup mozzarella cheese (shredded or torn)
- basil (garnish, optional)
- 1/2 butternut squash (you want about 2 cups puréed)
- 1 tsp. olive oil
- 1/2 tsp. salt (divided)
- 1/2 tsp. black pepper (divided)
- 1 cup chicken stock (unsalted)
- 1/2 cup heavy cream
- 1 pinch Garam Masala (or pinch of each nutmeg,cinnamon & clove)
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