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How To make Cannelloni (Stuffed Pasta)

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Ingredients
1 1/2
cup
flour
1 1/2
teaspoon
salt
5
each
eggs, slightly beaten
1
tablespoon
vegetable oil
1

Water, salted
1/2
cup
onion, chopped
1
each
garlic clove, medium,minced
1/2
teaspoon
basil leaves, crushed
2
tablespoon
butter, or margarine
2
cn
tomatoes, chopped(16oz ea)
1
cn
cheddar cheese soup, (11oz)
1/2
cup
milk
1/2
cup
parmesan cheese, grated
1 1/2
cup
ricotta cheese
1/4
cup
prosciutto, (italian ham)
1/4
cup
hard salami, chopped

Directions:
Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork
to form a firm dough.
Knead on lightly floured board until smooth,
about 5 minutes.
Cover; let dough rest 5 minutes.
Roll dough into a
12x18-inch rectangle; cut into eighteen 4x3-inch
rectangles.
Cover; let dough rest 1 hour.
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.
Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.
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 350'F. oven 30 to 35 minutes, or until hot. 12.
Serve with additional parmesan cheese.

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