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Cannelloni

Cannelloni
YIELDS
4 servings

You could vary the pasta with large pasta shell or manicotti if you like. Leave out the dried porcini mushrooms or substitute 1 cup blanched spinach that has been well drained and then chopped.

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Ingredients

Tomato Sauce

1
Tbsp olive oil (15 ml)
½
onion, finely chopped
1
clove garlic, minced
1 28
oz can crushed tomatoes
2
Tbsp chopped basil (30 ml)
2
Tbsp chopped chives (30 ml)
Coarse salt and freshly crack black pepper, to taste

Filling

2
cup ricotta (500 ml)
1
egg
cup Parmesan cheese (75 ml)
1
Tbsp butter (15 ml)
1
clove garlic, sliced
½
onion, diced
2 28
g packages dried porcini, soaked in hot water for 30 minutes
½
Tbsp chopped fresh tarragon (7 ml)
1
Tbsp chopped fresh parsley (15 ml)
Coarse salt and freshly crack black pepper, to taste

Assembly

4
fresh lasagna pasta sheets (store bought), cut in ½ so you have 8 pieces
1
Tbsp oil or butter, for baking dish (15 ml)
¼
cup freshly Grated Parmesan cheese, or to taste (60 ml)
Parsley, for garnish
Chives, for garnish (optional)
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Directions

Step 1

Place olive oil in a large heavy-bottomed pot over medium heat. Add the onions and cook until onions are soft, about 2 minutes. Add garlic and cook until soft, about 1 minute. Add tomatoes and cook until mixture thickens to a rich-textured sauce, about 15 to 20 minutes. Season the sauce with salt, pepper and basil and parsley.

Step 2

Drain the soaked porcini from water.

Step 3

Heat 1 tbsp butter in a medium sauté pan over medium heat. Add onion and sauté for 2 minutes. Add mushrooms, garlic and continue to cook for 2 more minutes. Remove from heat. Let cool to room temperature.

Step 4

Place the mushroom and onion mixture into a food processor. Blend until finely minced. Transfer to a large bowl. Add ricotta, egg, Parmesan cheese, tarragon and parsley to the bowl. Stir to combine. Cover and refrigerate until ready to use.

Step 5

Preheat oven to 375 degrees F.

Step 6

Add pasta to a pot of boiling salted water. Cook pasta until al dente, about 3 minutes. Transfer to baking sheet and cool slightly – don’t overlap the pasta sheets or they will stick together.

Step 7

Lay pasta sheets flat on work surface. Add filling to a piping bag or just spoon filling onto pasta sheets. Divide the filling evenly among the 8 sheets, putting the filling in a line sothe sheets can be rolled up into a cigar shape. Roll up the pasta sheets and place the cannelloni into an oiled baking dish seam side down.

Step 8

Pour the sauce over the cannelloni. Sprinkle with parmesan cheese. Cover with foil. Bake in preheated oven until hot and bubbling, about 30 to 35 minutes.

Step 9

Let stand for 5 minutes before serving. Garnish with parsley and chives. Makes 8 cannelloni.

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