Recipe Details

Summary

Name: Cannelloni (Stuffed Pasta)

Category: Pasta

Ingredients and Directions

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

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.