Porcini Cannelloni

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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