"A classic Italian dish"
- Serving Size: 1 (391.2 g)
- Calories 453.5
- Total Fat - 28.6 g
- Saturated Fat - 13.5 g
- Cholesterol - 279.2 mg
- Sodium - 712.2 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 3.1 g
- Sugars - 12.6 g
- Protein - 29.9 g
- Calcium - 732.3 mg
- Iron - 1.9 mg
- Vitamin C - 30.8 mg
- Thiamin - 0.1 mg
Sauce: Place olive oil in a large heavy-bottomed pot over medium heat.
Add half the onions and cook until onions are soft, about 2 minutes.
Add half of the garlic 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 half of the onions onion and sauté for 2 minutes.
Add mushrooms, remaining half of the garlic 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.
Tips & Variations
- Parsley, for garnish
- Chives, for garnish