Wednesday, October 3, 2007

Broccoli and Ricotta Cannelloni

These came out quite nicely, however they were even better warmed up the next day.

I used the dried cannelloni tubes from the store. Boil them for about six minutes first then set aside on a cloth towel, they won't stick.

bread crumbs
olive oil
pine nuts
salt and pepper

Keep the same water boiling from your pasta and let the broccoli florets steam over that. When it gets bright green you're done. Toss this into the processor. Pulse it a few times. Add in 1 1/2 cups of bread crumbs, 2/3 cup of milk, olive oil, 1 cup of ricotta, nutmeg and 4 tablespoons of grated parmesan. Season with salt and pepper. Puree this.

Spoon this into a plastic zip bag or a pastry bag if you have one. Pipe the filling into the cannelloni, it should make 10-12.

I made a basic ragu with just a chopped onion which was sauteed first. I added a can of tomato sauce and tomato paste. A couple of cloves of chopped garlic and time. Bring to a boil, reduce and simmer for a while.


Spoon some of the sauce into a dish. Lay the cannelloni over the sauce and sprinkle grated parm over the top. Bake for about 40 minutes.