INGREDIENTS

INSTRUCTIONS

Combine flour and salt in a bowl. Stir in the eggs, egg yolks and 1
tablespoon melted butter. Add milk gradually, adding just enough to
make a pancake-like batter (you may not use all the milk). Heat a 6  to
8-inch skillet and coat pan with 1 tablespoon melted butter. Pour  in
just enough batter to evenly coat the bottom of the skillet and  cook
until set, about 2 minutes. Turn the cannelloni out and continue  in
this fashion until batter is used up. Use additional butter as  needed
to thinly coat the skillet. Divide the filling among the  cannelloni
shells and roll each up as for a crepe. Place cannelloni  in a single
layer in a buttered casserole dish. Drizzle 1/2 cup  melted butter over
pasta and top with Parmesan cheese. Bake at 375  degrees for 15 to 20
minutes or until golden. Serve hot. Serves 8.  Cannelloni filling: Mix
the Ricotta, egg and Parmesan cheese in a  bowl. Add remaining
ingredients, mixing well. (Homemade Cannelloni  With Sun-Dried
Tomatoes)  Recipe by: diane@keyway.net  Posted to recipelu-digest
Volume 01 Number 273 by "Diane Geary"  <diane@keyway.net> on Nov 18,
1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 445
Calories From Fat: 261
Total Fat: 29.6g
Cholesterol: 185.8mg
Sodium: 335.9mg
Potassium: 399mg
Carbohydrates: 28.2g
Fiber: 1.6g
Sugar: 3g
Protein: 17.3g