Home » Cannelloni with ragout of mushrooms, pumpkin and Bacon

Cannelloni with ragout of mushrooms, pumpkin and Bacon

by Ada Parisi
5 min read

Cannelloni with scent of autumn, with a ragout of pumpkin, mushrooms and speck, flavored with Sage, Rosemary, cloves and cinnamon and covered with a béchamel sauce with cheese. A first course that gives my welcome to this wonderful season and excellent vegetables that it brings to the table. This is, There is no need to say it, a hearty dish that will please everyone, young and old. To prepare the cannelloni with porcini, pumpkin and bacon I made the dough egg at home, but for convenience I put fresh ingredients that you buy at the supermarket refrigerator counter: the recipe of the pasta found anyway here, If you want to try. I recommend you consider this Autumn cannelloni ragout with pumpkin, porcini mushrooms and smoked ham for Christmas dinner, Maybe in the form of lasagna, even easier to prepare. Obviously, if you love the cannelloni I suggest you also try one of the recipes from my family, the vegetarian cannelloni with ricotta cheese and tomato, the traditional cannelloni with meat sauce, always a great classic, oppure i cannelloni vegetarian with spinach and ricotta. Do not forget to have a look, since we are in the right season, all my RECIPES WITH PUMPKIN and my RECIPES WITH MUSHROOMS. And now good day!


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


500 grams of bechamel (for the recipe, please click here ) which mix, While it's still warm, 80 grams of grated pecorino cheese Dop

30 grams of butter

a pack of fresh lasagna (But if you want to do, as I did, egg pasta at home click here )

little vegetable broth


400 grams of ground beef by first choice

half carrot

1 stick of celery

1 Golden onion

400 grams of pumpkin Red

300 grams of mushrooms

100 grams of bacon in a single slice

2 cloves

a sprig of Rosemary

3 Sage leaves

a pinch of cinnamon

salt and pepper. to taste

extra virgin olive oil, to taste

2 tablespoons of tomato paste

200 ml dry white wine

500 ml vegetable stock


To prepare the cannelloni ragout with pumpkin, mushrooms and speck, you must first make the sauce, You can also prepare it one day in advance. For the pumpkin ragout, mushrooms and speck, After having washed well all the vegetables finely chop the onion, Rosemary and Sage. Cut carrot and celery. Cut into cubes of about half a centimetre pumpkin, clean the mushrooms from the soil with a soft cloth or with a knife and make them into pieces not too small. Chop the bacon, putting aside a spoon for the flat gasket.

Sauté the diced pumpkin on high heat with two tablespoons of oil in a pan and, by the time they formed a golden crust, set them aside. Skip, in the same Pan, even the mushrooms and set them aside.

Put the evo oil in a large saucepan, combine onion, carrot and celery and let them dry over low heat. When they wilted, Add Sage and Rosemary, then the speck. Brown them all and add, floor plan, the ground coffee, mix well so that it is all nicely browned, without raw parts. When the ground coffee will have changed color, Add the tomato paste, The cloves and cinnamon. Turn up the heat and deglaze with white wine: evaporate the alcoholic part and combine the vegetable stock. Season with salt and pepper and Cook, covered, for half an hour. Then add the pumpkin and mushrooms and continue cooking for 30 minutes approximately. The sauce should be well reduced, because they will be the filling for cannelloni: if after an hour it was still a little slow, remove the lid and turn up the heat, Cook until you reach the desired consistency. Sauté in a pan with no other fat Bacon left to make it crispy.

Once prepared the béchamel, you can start to fill the cannelloni ragout with pumpkin, mushrooms and speck.

Preheat oven to 200 degrees. Cover the bottom of a baking dish with a layer of lasagna bechamel. Halve each lasagne sheet so as to obtain rectangles and fill them generously with pumpkin sauce, mushrooms and speck. Gently roll them about themselves and place them in the baking pan, next to each other. Cover the cannelloni with the bechamel, a little ragout (If you have) and sprinkle with crispy bacon, a little pecorino cheese and the butter in dim. Pour a spoonful of broth to each corner of the Pan and cover with aluminum foil. Bake the cannelloni ragout with pumpkin, porcini mushrooms and bacon for 20 minutes, then remove the aluminum foil and leave the cannelloni au gratin another five minutes or until they are golden brown. Remove from oven and allow to rest the cannelloni five minutes before serving, so that they harden and is easier to remove them from the baking sheet. Bon appétit!

MATCHING: A first course decided that we match a red body like Nobile di Montepulciano Docg. We chose the one produced by the company Godiolo and, in particular, we suggest the Nobile of the 2008 vintage, with aromas of ripe red berries, pleasantly spicy and round and balanced taste.

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Alice December 3, 2013 - 14:42

A fabulous recipe!! I did it 2 times, the second for a dinner with friends and have a sensation, though instead of mushrooms I used button mushrooms and taste a little’ has suffered! the best thing is the saporino which takes the meat sauce with all those spices!! don't skip any, cinnamon species, even if you don't like it, because as a whole by a scent and flavor irreplaceable!

Sicilians creative in the kitchen December 3, 2013 - 14:59

Hello Alice, Welcome and thank you! With your comment you've made me happy! I loved this dish and I'm glad you liked it. You're absolutely right about spices, combine to create an irresistible scent! A warm greeting, ADA

Patrizia galiero October 17, 2013 - 22:27

But it's wonderful recipe: I copy for. Thank you and good evening
Patrizia cooking with Dede

Sicilians creative in the kitchen October 17, 2013 - 22:52

Hello Patrick and welcome. You're really nice,, good evening to you too, ADA

Barbara October 17, 2013 - 21:13

Thank you so much for the recipe Ada!!!Good luck

Sicilians creative in the kitchen October 17, 2013 - 22:52

The pleasure and’ all my Barbara. A greeting, ADA

À Table! with Carmen October 17, 2013 - 18:31

Tienen una pinta y es que a mi me gusta la pasta ¡ sí o sí!


Joan White October 17, 2013 - 18:18

You've paired different flavors and aromas, and the result is excellent. Congratulations Ada, always great.

Sicilians creative in the kitchen October 17, 2013 - 22:53

Hello Joan, Seri really a treasure! Thanks to you

annaferna October 17, 2013 - 15:54

I could weep with emotion in front of a dish so ^_^

Sicilians creative in the kitchen October 17, 2013 - 16:35

Oh Mama… so I blush… a hug, ADA

Roberta October 17, 2013 - 10:47

You've done well as thumbs House Ada???? Not proud, more!

Sicilians creative in the kitchen October 17, 2013 - 11:48

Hello Robert! Yes, I dabbled… but you know there is no, I decided it's not worth buying it… I know that you are a zuccamaniaca! A hug, ADA


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