Butternut Squash Pasta Canneloni

Yield: serves 2
Time: 1 hour 45 minutes

INGREDIENTS
Butternut squash pasta:
2 quarts roasted butternut squash soup
5 grams gellan gum
5 grams agar agar
Filling:
1/2 cup ricotta
1/2 cup goat cheese, room temperature

2 tablespoons dried currants

2 teaspoons finely chopped fresh basil
Kosher salt and freshly ground black pepper
truffle oil, optional
Breadcrumb topping:
1/4 cup toasted breadcrumbs
1 tablespoon unsalted butter, room temperature
Kosher salt and freshly ground black pepper
Garnish:
1 tablespoon balsamic reduction
Rosemary sprigs for garnish

DIRECTIONS
Begin by adding your pureed soup to a medium pot. Pass your gellan gum
and agar agar powders through a sieve into the soup and set over medium
high heat. Puree with an immersion blender as the soup begins to heat up.
Bring to a rolling boil as you continue to blend -- this will ensure there are no
lumps. Once there are no lumps transfer to a whisk and continue to cook for
4-5 minutes. Meanwhile prepare a flat sheet tray and warm in the oven. Set
the sheet propped up at an angle then take the soup and pour it onto the tray
so you have a nice even layer of soup covering the tray. it should be about
the same thickness as a lasagna noodle. Once you have a nice even layer
place in the fridge to chill and set.
Once set remove from fridge and carefully cut the flat sheet of soup (which is
now set as a gel) into 4-inch x 3-inch rectangles. This will be the pasta to
make your cannellonis with.
Prepare the filling by mixing the cheeses together with currants, parsley and
truffle oil. Season well with salt and pepper. Spoon a small amount, in the
shape of a log onto each sheet of butternut squash pasta. Roll them up to
make little cannellonis and place seam-side down on a roasting tray. Prepare
breadcrumb topping by mixing butter with breadcrumbs together. Place a thin
layer of the mixture on top of the cannelloni then brown under the broiler or
with a blow torch. Finish by drizzling with a little balsamic reduction and
garnishing with rosemary.