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Cannelloni (Stuffed Pasta)
| Ingredients | |||
| 1 1/2 | cup | flour | |
| 1 1/2 | teaspoon | salt | |
| 5 | each | eggs, slightly beaten | |
| 1 | tablespoon | vegetable oil | |
| 1 | Water, salted | ||
| 1/2 | cup | onion, chopped | |
| 1 | each | garlic clove, medium,minced | |
| 1/2 | teaspoon | basil leaves, crushed | |
| 2 | tablespoon | butter, or margarine | |
| 2 | cn | tomatoes, chopped(16oz ea) | |
| 1 | cn | cheddar cheese soup, (11oz) | |
| 1/2 | cup | milk | |
| 1/2 | cup | parmesan cheese, grated | |
| 1 1/2 | cup | ricotta cheese | |
| 1/4 | cup | prosciutto, (italian ham) | |
| 1/4 | cup | hard salami, chopped | |
Directions: | |||
| Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. Knead on lightly floured board until smooth, about 5 minutes. Cover; let dough rest 5 minutes. Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles. Cover; let dough rest 1 hour. Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes, or until tender. 7. Rinse in cold water; drain on damp towel. Meanwhile, prepare sauce: A. Cook onion, garlic and basil in butter in a saucepan until tender. B. Add tomatoes; bring to a boil. C. Reduce heat; simmer 30 minutes, stirring occasionally. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish. To make filling: A. Combine soup, milk and parmesan cheese in a bowl. B. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened. To make cannelloni: A. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up. B. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. C. Bake in preheated 350`F. oven 30 to 35 minutes, or until hot. 12. Serve with additional parmesan cheese. | |||
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