Porcini Cannelloni Recipe

Step by Step Method

Step 1

Sauce: Place olive oil in a large heavy-bottomed pot over medium heat.

Step 2

Add half the onions and cook until onions are soft, about 2 minutes.

Step 3

Add half of the garlic garlic and cook until soft, about 1 minute.

Step 4

Add tomatoes and cook until mixture thickens to a rich-textured sauce, about 15 to 20 minutes.

Step 5

Season the sauce with salt, pepper and basil and parsley.

Step 6

Filling: Drain the soaked porcini from water.

Step 7

Heat 1 tbsp butter in a medium sauté pan over medium heat.

Step 8

Add half of the onions onion and sauté for 2 minutes.

Step 9

Add mushrooms, remaining half of the garlic garlic and continue to cook for 2 more minutes.

Step 10

Remove from heat. Let cool to room temperature.

Step 11

Place the mushroom and onion mixture into a food processor. Blend until finely minced. Transfer to a large bowl.

Step 12

Add ricotta, egg, Parmesan cheese, tarragon and parsley to the bowl.

Step 13

Stir to combine. Cover and refrigerate until ready to use.

Step 14

Assembly: Preheat oven to 375 degrees F.

Step 15

Add pasta to a pot of boiling salted water.

Step 16

Cook pasta until al dente, about 3 minutes.

Step 17

Transfer to baking sheet and cool slightly (don't overlap the pasta sheets or they will stick together).

Step 18

Lay pasta sheets flat on work surface.

Step 19

Spoon filling into a line on pasta sheets, dividing evenly among the 8 sheets.

Step 20

Roll up the pasta sheets and place the cannelloni into an oiled baking dish seam side down.

Step 21

Pour the sauce over the cannelloni.

Step 22

Sprinkle with parmesan cheese.

Step 23

Cover with foil.

Step 24

Bake in preheated oven until hot and bubbling, about 30 to 35 minutes.

Tips

Parsley, for garnish
Chives, for garnish

Porcini Cannelloni

Ingredients

Nutritional