Canneloni with ricotta and mint

Yield: 4 servings

Measure 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

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

MEDITERRANEAN MARIO SHOW #ME1A03

Similar recipes