VCE: Cannelloni With Ricotta, Pesto And Sautéed Tomatoes

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Cannelloni With Ricotta, Pesto And Sautéed Tomatoes

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 474

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Egg Pasta

(see separate recipe)

Béchamel Sauce

(see note below and see separate recipe)

1 1/2 cups ricotta

1/2 cup freshly grated Parmesan

plus extra for the dish

1/4 cup Pesto or Basil Purée

1 egg

Salt and freshly milled pepper

***SAUTÉED TOMATOES***

2 large ripe tomatoes -- peeled and seeded

1 tablespoon butter or extra virgin olive oil

1 teaspoon balsamic vinegar

 

Serves 4 to 6

 

Make the pasta dough and set it aside to rest. Make the béchamel

sauce. Combine the ricotta, Parmesan, pesto, and egg. Season with salt

and pepper. If you wish a more pronounced basil flavor, add a little more

of the pesto or basil puree to pick it up.

 

Roll out the pasta and form 12 cannellon. iShape and fill as described

below. Lay them in a buttered gratin dish, cover with the sauce, and grate

a little extra Parmesan over the top. Preheat the oven to 375F and bake

until hot, about 30 minutes. Meanwhile, neatly dice the tomatoes,

discarding the core. Heat the butter in a medium skillet over high

heat. When foamy, add the tomatoes and quickly sauté them just long enough

to warm them through. Season with salt and pepper, add the vinegar, and

swirl the pan over the heat for a few seconds. Serve the tomatoes

scattered around each portion of cannelloni.

 

Note: make the Béchamel Sauce with 1 1/2 cups milk, 3 tablespoons butter, 3

1/2 tablespoons flour, salt, and white pepper.

 

Pasta for Cannelloni: Egg pasta made with 1 cup flour, 1 extra-large egg, 1

teaspoon olive oil, and a pinch of salt makes enough pasta for 12

cannelloni, which serves four generously or six modestly. Roll the dough

to the thinnest setting on the pasta machine and cut the strips into 12

pieces 5 inches long. Parboil two or three squares at a time until they

rise to the surface. Transfer them to a bowl of cold water to stop the

cooking, then lay them on a clean kitchen towel to dry for about 10 minutes

before filling.

 

Spoon or pipe 2 tablespoons filling through a pastry tube along one of the

long edges of a pasta square, going almost to the end. Loosely roll the

pasta to form a tube, like a cigar. Place the stuffed pastas in a lightly

buttered baking dish so that they're just touching but aren't

crowded. Keeping the flap side facing up makes them easier to

remove. Make only a single layer of cannelloni and cover with béchamel sauce.

 

Cannelloni can be formed a day ahead of baking, covered with plastic wrap

and refrigerated. They can also be frozen, but it seems a shame to go to

so much effort for frozen food. Either way, allow the cannelloni to come

to room temperature before baking.

 

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