Name: Cannelloni Con Pomodori Secchi
Ingredients: 1 3/4 c Unbleached flour; 1 pn Salt; 2 Eggs; beaten; 2 Egg yolks; 1/4 c Unsalted butter; melted; 1 1/2 c Milk (approximately); Filling (recipe follows); 1/2 c Unsalted butter; melted; 1/2 c Grated Parmesan cheese; 1 1/2 c Ricotta; 1 Egg; beaten; 1/2 c Grated Parmesan cheese; 1/4 c Fresh parsley; snipped; 1 c Sun-dried tomatoes without oil, chopped; 2/3 c Cooked broccoli; chopped; Salt and pepper to taste

Why is holiness important? 1. The voice of God in Scripture plainly commands it. 2. This is one grand end and purpose for which Christ came into the world. 3. This is the only sound evidence that we have a saving faith in our Lord. 4. This is the only proof that we love the Lord Jesus Christ in sincerity. 5. This is the only sound evidence that we are true children of God. 6. This is the most likely way to do good to others. 7. Our present comfort depends much upon it. 8. Without holiness on earth we shall never be prepared to enjoy.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Italian, Pasta, Cannelloni	8	Servings

INGREDIENTS

1 3/4	c	Unbleached flour
1	pn	Salt
2		Eggs; beaten
2		Egg yolks
1/4	c	Unsalted butter; melted
1 1/2	c	Milk (approximately)
		Filling (recipe follows)
1/2	c	Unsalted butter; melted
1/2	c	Grated Parmesan cheese
1 1/2	c	Ricotta
1		Egg; beaten
1/2	c	Grated Parmesan cheese
1/4	c	Fresh parsley; snipped
1	c	Sun-dried tomatoes without oil, chopped
2/3	c	Cooked broccoli; chopped
		Salt and pepper to taste

INSTRUCTIONS

PASTA
CANNELLONI FILLING
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: [email protected]
Posted to recipelu-digest Volume 01 Number 273 by "Diane Geary"
<[email protected]> on Nov 18, 1997

A Message from our Provider:

“There is hope. There is Jesus”