| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Ricotta cheese |
| 1/4 |
c |
Parmigiano-Reggiano cheese |
| 1/4 |
c |
Fresh mint leaves; chiffonade, plus 12 whole leaves |
| 1 |
|
Egg |
| 1/4 |
c |
Extra virgin olive oil; plus 2 tablespoons |
|
|
Salt and pepper; to taste |
| 1 |
|
Recipe fresh pasta; rolled to thinnest setting and cut into 4 inch by 3 inch rectangles, (8 pieces only) |
| 1/4 |
c |
Cream |
| 1 1/2 |
c |
Basic tomato sauce |
| 1 |
|
8×10-inch baking dish; smeared with: |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Preheat oven to 425 degrees F.
In a mixing bowl, stir together ricotta, grated cheese, chopped mint, egg
and olive oil until well blended and season with salt and pepper. Lay the
uncooked pasta pieces on the table and divide ricotta mixture among them.
Roll pasta up like a cigar and place, seam side down, in the oiled baking
dish. Continue until all eight pasta tubes are in the dish.
Mix cream and tomato sauce together and pour over cannelloni, spreading
carefully to uncover the tops of the tubes. Place in oven and bake until
light golden brown, or 8 to 10 minutes. Remove and divide among 4 plates.
Sprinkle each with three mint leaves and serve.
Yield: 4 as pasta course
Recipe by: MEDITERRANEAN MARIO #ME1A03
Posted to MC-Recipe Digest V1 #993 by Sue <suechef@sover.net> on Jan 08,
1998
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