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Export 23 ingredients for grocery delivery
Step 1
Cook pasta rectangles in well-salted boiling water about 6 minutes to soften, then drain, arrange on parchment and cover with towel
Step 2
Preheat oven to 450°F, with rack at center
Step 3
Combine trimmed gorgonzola, ricotta, ¾ cup of the Parm, parsley, egg (lightly beaten) and 1 clove grated or pasted garlic
Step 4
Season the cauliflower with dried sage, salt and pepper
Step 5
Coat the cauliflower in EVOO, arrange on a parchment- or foil-lined baking sheet and top with remaining ¾ cup Parm
Step 6
Roast until crispy and tender, 10 to 12 minutes, then set aside
Step 7
Reduce heat to 400°F
Step 8
Melt butter in saucepot over medium heat
Step 9
Add flour and cook for 1 minute, then add milk and thicken
Step 10
Season sauce with salt, white pepper and nutmeg to taste
Step 11
Listicle: Rachael Ray 9" x 13" Ceramic Baker Coat the bottom of a medium casserole dish with ¾ to 1 cup sauce
Step 12
Add 3 to 4 tablespoons of filling to each sheet of pasta and roll into a spiral-filled log
Step 13
Add filled rolls to dish, top with remaining sauce and Parm cheese and bake until browned and bubbly
Step 14
Top with pistachios, cauliflower florets and parsley and serve
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