Cannelloni con pomodori secchi

8 Servings

Ingredients

Quantity Ingredient
1¾ cup Unbleached flour
1 pinch Salt
2 Eggs; beaten
2 Egg yolks
¼ cup Unsalted butter; melted
1½ cup Milk (approximately)
Filling (recipe follows)
½ cup Unsalted butter; melted
½ cup Grated Parmesan cheese
1½ cup Ricotta
1 Egg; beaten
½ cup Grated Parmesan cheese
¼ cup Fresh parsley; snipped
1 cup Sun-dried tomatoes without oil, chopped
⅔ cup Cooked broccoli; chopped
Salt and pepper to taste

Directions

PASTA

CANNELLONI FILLING

Combine flour and salt in a bowl. Stir in the eggs, egg yolks and 1 tablespoon melted butter. Add milk gradually, adding just enough to make a pancake-like batter (you may not use all the milk). Heat a 6 to 8-inch skillet and coat pan with 1 tablespoon melted butter. Pour in just enough batter to evenly coat the bottom of the skillet and cook until set, about 2 minutes. Turn the cannelloni out and continue in this fashion until batter is used up. Use additional butter as needed to thinly coat the skillet.

Divide the filling among the cannelloni shells and roll each up as for a crepe. Place cannelloni in a single layer in a buttered casserole dish.

Drizzle ½ cup melted butter over pasta and top with Parmesan cheese. Bake at 375 degrees for 15 to 20 minutes or until golden. Serve hot. Serves 8.

Cannelloni filling: Mix the Ricotta, egg and Parmesan cheese in a bowl. Add remaining ingredients, mixing well. (Homemade Cannelloni With Sun-Dried Tomatoes)

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 273 by "Diane Geary" <diane@...> on Nov 18, 1997

Related recipes