Porcini Cannelloni

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.