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Ingredientes
- 2 c. Ricotta cheese
- 1/4 c. Parmigiano-Reggiano cheese
- 1/4 c. Chiffonade of fresh mint leaves plus
- 12 whl Mint leaves
- 1 x Egg
- 1/4 c. Extra-virgin extra virgin olive oil plus
- 2 Tbsp. Extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 x recipe Basic Fresh Egg Pasta see * Note
- 1/4 c. Cream
- 1 1/2 c. Basic Tomato Sauce see * Note
Direcciones
- Preheat oven to 425 degrees. Smear an 8-inch by 10-inch baking dish with 2 Tbsp. extra virgin olive oil.
- Roll the Basic Fresh Egg Pasta to thinnest setting and cut into 4-inch by 3-inch rectangles (8 pcs only).
- In a mixing bowl, stir together ricotta, grated cheese, minced mint, egg and extra virgin olive oil till well blended and season with salt and pepper. Lay the uncooked pasta pcs on the table and divide ricotta mix among them. Roll pasta up like a cigar and place, seam side down, in the oiled baking dish. Continue till all eight pasta tubes are in the dish.
- Mix cream and Basic Tomato Sauce together and pour over cannelloni, spreading carefully to uncover the tops of the tubes. Place in oven and bake till light golden, or possibly 8 to 10 min. Remove and divide among 4 plates. Sprinkle each with three mint leaves and serve.
- This recipe yields 4 servings as a pasta course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 378 | |
| Calories from Fat 272 | 72% |
| Total Fat 30.5g | 38% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 631mg | 26% |
| Potassium 479mg | 14% |
| Total Carbs 10.61g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.37g | 3% |
| Protein 16.93g | 27% |
