Porcini Cannelloni
"A classic italian dish"
- Ready In:
- 1hr
- Ingredients:
- 24
- Serves:
-
4
ingredients
-
Sauce
- 1 tablespoon olive oil
- 1⁄2 onion, finely chopped
- 1 garlic clove, minced
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons basil, chopped
- 2 tablespoons chives, chopped
- coarse salt
- freshly cracked black pepper
-
Filling
- 2 cups ricotta cheese
- 1 egg
- 1⁄3 cup parmesan cheese
- 1 tablespoon butter
- 1 garlic clove, sliced
- 1⁄2 onion, diced
- 2 (28 g) packages dried funghi porcini, soaked in hot water for 30 minutes
- 1⁄2 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh parsley
- coarse salt
- freshly cracked black pepper
-
Pasta
- 4 fresh lasagna noodles, sheets cut in 1/2 so you have 8 pieces
- 1 tablespoon oil, for baking dish
- 1⁄4 cup freshly grated parmesan cheese
- parsley, for garnish
- chives, for garnish
directions
- Sauce: Place olive oil in a large heavy-bottomed pot over medium heat.
- Add the onions and cook until onions are soft, about 2 minutes.
- Add garlic and cook until soft, about 1 minute.
- Add tomatoes and cook until mixture thickens to a rich-textured sauce, about 15 to 20 minutes.
- Season the sauce with salt, pepper and basil and parsley.
- Filling: Drain the soaked porcini from water.
- Heat 1 tbsp butter in a medium sauté pan over medium heat.
- Add onion and sauté for 2 minutes.
- Add mushrooms, garlic and continue to cook for 2 more minutes.
- Remove from heat. Let cool to room temperature.
- Place the mushroom and onion mixture into a food processor. Blend until finely minced. Transfer to a large bowl.
- Add ricotta, egg, Parmesan cheese, tarragon and parsley to the bowl.
- Stir to combine. Cover and refrigerate until ready to use.
- Assembly: Preheat oven to 375 degrees F.
- Add pasta to a pot of boiling salted water.
- Cook pasta until al dente, about 3 minutes.
- Transfer to baking sheet and cool slightly (don't overlap the pasta sheets or they will stick together).
- Lay pasta sheets flat on work surface.
- Spoon filling into a line on pasta sheets, dividing evenly among the 8 sheets.
- Roll up the pasta sheets and place the cannelloni into an oiled baking dish seam side down.
- Pour the sauce over the cannelloni.
- Sprinkle with parmesan cheese.
- Cover with foil.
- Bake in preheated oven until hot and bubbling, about 30 to 35 minutes.
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RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!
