VCE: Green Cannelloni With Ricotta And Peppers

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* Exported from MasterCook *

 

Green Cannelloni With Ricotta And Peppers

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 474

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Spinach Pasta

(see recipe for Egg Pasta)

Béchamel Sauce

(see note below and see separate recipe)

2 large red bell peppers -- roasted

Salt and freshly milled pepper

1 tablespoon thinly sliced basil leaves

Olive oil

1 cup ricotta

1 cup freshly grated Parmesan

1 egg

2 tablespoons chopped parsley

 

SERVES 4 TO 6

 

A particularly attractive white, green, and red pasta dish.

 

Make the pasta dough and set it aside to rest. Meanwhile, make the

béchamel sauce. While it's cooking, finely dice the peppers and toss them

with salt and pepper, the basil, and enough olive oil to moisten. Set aside.

 

Beat the cheeses with the egg and parsley and season with 1/2 teaspoon salt

and a few twists of the peppermill. Shape and fill 12 cannelloni as

described below. Lay them in a lightly buttered baking dish, then spoon

the béchamel sauce over them.

 

Preheat the oven to 375F. Bake the cannelloni for 25 minutes. Let stand

for a few minutes, then serve, garnished with the roasted peppers.

 

Note: make the Béchamel Sauce with 1 1/2 cups milk, 3 tablespoons butter, 3

1/2 tablespoons flour, salt, and white pepper and 1/8 teaspoon nutmeg.

 

Green Cannelloni with Sautéed Mushrooms: Sautéed mushrooms are another

vegetable that flatters these cannelloni. Thinly slice a pound of

mushrooms, then sauté them in butter and olive oil. Add a little chopped

garlic and parsley once they're cooked, then spoon them around the cannelloni.

 

Pasta for Cannelloni: Egg pasta made with 1 cup flour, 1 extra-large egg, 1

teaspoon olive oil, and a pinch of salt makes enough pasta for 12

cannelloni, which serves four generously or six modestly. Roll the dough

to the thinnest setting on the pasta machine and cut the strips into 12

pieces 5 inches long. Parboil two or three squares at a time until they

rise to the surface. Transfer them to a bowl of cold water to stop the

cooking, then lay them on a clean kitchen towel to dry for about 10 minutes

before filling.

 

Spoon or pipe 2 tablespoons filling through a pastry tube along one of the

long edges of a pasta square, going almost to the end. Loosely roll the

pasta to form a tube, like a cigar. Place the stuffed pastas in a lightly

buttered baking dish so that they're just touching but aren't

crowded. Keeping the flap side facing up makes them easier to

remove. Make only a single layer of cannelloni and cover with béchamel sauce.

 

Cannelloni can be formed a day ahead of baking, covered with plastic wrap

and refrigerated. They can also be frozen, but it seems a shame to go to

so much effort for frozen food. Either way, allow the cannelloni to come

to room temperature before baking.

 

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