Canneloni With Ricotta And Mint Recipe - Cooking Index
Canneloni With Ricotta And Mint Recipe - Cooking Index
| 2 cups | 292g / 10oz | Ricotta cheese |
| 1/4 cup | 36g / 1.3oz | Parmigiano-Reggiano cheese |
| 1/4 cup | 10g / 0.4oz | Chiffonade of fresh mint leaves - plus |
| 12 | Mint leaves | |
| 1 | Egg | |
| 1/4 cup | 59ml | Extra-virgin olive oil - plus |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Basic Fresh Egg Pasta - (see recipe) | |
| 1/4 cup | 59ml | Cream |
| 1 1/2 cups | 355ml | Basic Tomato Sauce - (see recipe) |
Preheat oven to 425 degrees. Smear an 8-inch by 10-inch baking dish with 2 tablespoons olive oil.
Roll the Basic Fresh Egg Pasta to thinnest setting and cut into 4-inch by 3-inch rectangles (8 pieces only).
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 Basic 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.
This recipe yields 4 servings as a pasta course.
Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A03) - from the TV FOOD NETWORK
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