Cannelloni with Ricotta & Fresh Herbs
This is a simple recipe of rolled pasta, filled with fresh ricotta and fresh herbs. The cannelloni is served with a fresh tomato sauce.
1 lb. Fresh Pasta Sheets (or use Egg Pasta Dough recipe and roll out into sheets)
4 Tbsp. Butter, 2 Medium Onions, Chopped, 2 Garlic Cloves, Minced
1 lb. Whole Milk Ricotta, ½ Cup Grated Parmesan Cheese, 1 Cup Shredded Mozzarella
2 Eggs, Beaten, 1 Tsp. Salt & 1 Tsp. Pepper
1 Cup of Mixed Fresh Herbs (Parsley, Basil, Rosemary, Oregano)
4 Cups Fresh Tomato Sauce (See Recipe)
In a large skillet over medium heat, melt the butter and sauté the chopped onion and garlic, for approx. 3 minutes. Place in a large bowl and add the ricotta, parmesan cheese, shredded mozzarella, eggs, salt, pepper and mixed herbs. Assembly: Cut the fresh pasta sheets into 3”x6” rectangles. Place 1-2 tablespoons of filling onto each pasta sheet. Roll up the pasta leaving an overlap of about 1”. Grease the lasagna pan. Layer the pan with 2 cups of the fresh tomato sauce, then with the rolled cannelloni. Spoon 2 cups of fresh tomato sauce over the top of the cannelloni (leaving the edges uncovered). Sprinkle with parmesan cheese and bake in a preheated 350 degree oven for approx. 30 minutes, or until browned and crispy at the edges.