Cannelloni (stuffed pasta)
Yield: 6 Servings
Ingredients:
- 1 1/2 c Flour
- 1 1/2 ts Salt
- 5 Eggs slightly beaten
- 1 tb Salad oil Water salted
- 1/2 c Onion chopped
- 1 Garlic clove medium minced
- 1/2 ts Basil leaves crushed
- 2 tb Butter or margarine
- 2 cn Tomatoes chopped(16oz ea)
- 1 cn Cheddar cheese soup(11oz)
- 1/2 c Milk
- 1/2 c Parmesan cheese grated
- 1 1/2 c Ricotta cheese
- 1/4 c Prosciutto(Italian ham)
- 1/4 c Hard salami
Instructions:
chopped 1. Combine flour and salt to a bowl; add 3 eggs and oil mixing with a fork to form a firm dough. 2. Knead on lightly floured board until smooth about 5 minutes. 3. Cover; let dough rest 5 minutes. 4. Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles. 5. Cover; let dough rest 1 hour. 6. 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. 8. 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. 9. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish. 10. 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. 11. 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.
