Canneloni with ricotta and mint
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Ricotta cheese |
| ¼ | cup | Parmigiano-Reggiano cheese |
| ¼ | cup | Chiffonade of fresh mint |
| Leaves plus 12 whole leaves | ||
| 1 | Egg | |
| ¼ | cup | Extra virgin olive oil plus |
| 2 | Tablespoons | |
| Salt and pepper to taste | ||
| 1 | Recipe fresh pasta, rolled | |
| To thinnest setting and cut | ||
| Into 4inch by | ||
| 3 | Inch rectangles (8 pieces | |
| Only) | ||
| ¼ | cup | Cream |
| 5½ | cup | Basic tomato sauce, recipe |
| Follows | ||
| 1 | 8inch by 10inch baking dish, | |
| Smeared with 2 tablespoons | ||
| Olive oil | ||
Directions
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
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