Cozy up with these homemade Pumpkin Cannelloni! 🎃🍝 Silky pasta, creamy ricotta-spinach filling, and a savory squash sauce—baked until golden perfection. Fall comfort food at its best! 🍂🧀 @chefmarco_nyc #PumpkinCannelloni #FallRecipes #HomemadePasta #ItalianComfortFood #RicottaLove For the Pasta: 5 Eggs 4 cups all-purpose flour (or “00” flour if available) (500g) A pinch of salt For the Filling: 1¼ cups ricotta cheese (~300g) 1½ cups grated Parmigiano Reggiano (~150g) ½ cup cooked and drained spinach, finely chopped (~100g) Nutmeg and salt to taste For the Sauce: 1 large butternut squash (or other pumpkin variety), peeled and cubed 2 garlic cloves, minced 2 tablespoons olive oil (~25ml) Salt and fresh sage to taste Water as needed 🇺🇸 Instructions 1️⃣ Make the Pasta In a bowl, combine the flour and eggs with a pinch of salt. Knead until smooth and uniform. Cover and let it rest for 30 minutes. Roll out the dough into long sheets and cut to fit your baking dish. 2️⃣ Prepare the ...