| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Cannelloni, Italian, Pasta | 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
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)
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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