Cannelloni with Pumpkin Filling
Set aside about 100 grams (approximately 3 1/2 oz) of pumpkin. Cut the remaining pumpkin into pieces. Peel the ginger and garlic and also cut into pieces. Cook the pumpkin and ginger together in 100 ml (approximately 1/2 cup) of water until soft (about 20 minutes). Drain (reserving the liquid) and puree finely, adding a little of the cooking liquid if needed to make a smooth, fine puree.
Cook the lasagne sheets in salted water until al dente, rinse, drain and spread out to dry on clean kitchen towels.
Season the pumpkin puree with salt, pepper, curry, cinnamon, and sugar to taste. Stir in the cornstarch and the crème fraiche. Then add the egg yolks and 1-2 tablespoons Parmesan.
Preheat the oven to 220°C (approximately 425°F). Brush a large casserole dish or a deep tray with butter. Spread the pasta sheets individually with some pumpkin mixture, roll up and place next to each other in the dish. Sprinkle with the remaining Parmesan and bake in the preheated oven for about 30 minutes.
Cut the remaining pumpkin into thin strips. In a nonstick skillet, saute on both sides, then sprinkle with sugar and caramelize.
Arrange the cannelloni on plates, garnish each with a sprig of rosemary, caramelized pumpkin strips, and some crème fraiche and serve immediately.