Canelones of pumpkin

Spraying the halves of pumpkin with olive oil, sprinkle with salt. Wrap in aluminum foil and bake for 40 minutes or until the pumpkin meat is soft

Prepare the dough according to the instructions of the container.

Remove the pulp and grind until it becomes puree. Mix the puree with the naked ground, ricotta and half of the Parmesan cheese. Flavor with salt and pepper as desired

Fill the sheets of Lasagna with the pumpkin mixture, roll up and put on a stunned oven fountain. Book while the cream is prepared

For cream, heat the milk until it boils. Take out of the fire and let infuse for 10 minutes

Heat the butter in a pot, add the flour and stir up to form a pasta. With little and without stopping stirring add the milk. Add the cream, a half of Parmesan cheese remaining and season with salt and pepper at ease. Empty the mixture over the cannelloni, sprinkle with the rest of Parmesan cheese and with the laminated almonds

Heat the oven at 180ºC. Bake the cannelloni for 30 minutes or until golden. To serve