Cannelloni (Stuffed Pasta)

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Flour
1 1/2 teaspoons	7.5ml	Salt
5		Eggs - slightly beaten
1 tablespoon	15ml	Salad oil
		Water - salted
1/2 cup	31g / 1.1oz	Onion - chopped
1		Garlic clove - medium, minced
1/2 teaspoon	2.5ml	Basil leaves - crushed
2 tablespoons	30ml	Butter or margarine
2		Tomatoes - chopped(16oz ea)
1		Cheddar cheese soup - (11oz)
1/2 cup	118ml	Milk
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
1 1/2 cups	219g / 7.7oz	Ricotta cheese
1/4 cup	59ml	Prosciutto - (Italian ham)
1/4 cup	36g / 1.3oz	Hard salami - chopped

Recipe Instructions

1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough.

2. Knead on lightly floured board until smooth, about 5 minutes.

3. Cover; let dough rest 5 minutes.

4. Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles.

5. Cover; let dough rest 1 hour.

6. Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes, or until tender.

7. Rinse in cold water; drain on damp towel.

Meanwhile, prepare sauce:

A. Cook onion, garlic and basil in butter in a saucepan until tender.

B. Add tomatoes; bring to a boil. C. Reduce heat; simmer 30 minutes, stirring occasionally. 9. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish. 10.

To make filling:

A. Combine soup, milk and Parmesan cheese in a bowl. B. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.

To make cannelloni:

A. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up.

B. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni.

C. Bake in preheated 350F oven 30 to 35 minutes, or until hot.

Serve with additional Parmesan cheese.

Source:
Taste of Home, August/September, 1997

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