Basil And Ricotta Cannelloni Recipes

SPINACH RICOTTA CANNELLONI

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
• Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
• Stir through basil or dried herbs. Set aside.
• Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
• Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
• Preheat oven to 180C/350F.
• Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
• Spread a bit of Sauce on the base.
• Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
• Pipe the filling into the tubes. Place in baking dish.
• Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
• Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
• Serve, garnished with extra basil if desired.

MUSHROOM, SAUSAGE, RICOTTA, AND BASIL CANNELLONI

Steps:

• 1. To prepare the mushroom filling, add oil to a large pan on the stovetop and set heat to medium/medium-low.
• 2. Add mushrooms and garlic and cook until brown (this could take anywhere from 8 to 20 minutes depending on your stove). Do not let the garlic burn! I'd rather take the time to let the mushrooms brown on a lower heat than having burnt, acrid tasting garlic. When mushrooms are done, remove to a separate bowl and set aside.
• 3. To prepare the sausage filling, saute sausage meat in a large pan on medium heat in the small amount of oil, breaking up the meat into small pieces as it browns.
• 4. Drain any oil from the pan and when the meat has lost its pink color. Add 1/4 cup of tomato sauce. Stir to combine and remove to a separate bowl and set aside.
• 5. To make the cheese mixture, combine all cheese ingredients in a medium-size bowl. You're now ready to assemble all the components and start rolling your egg roll cannelloni.
• 6. Prep the bottom of a large baking dish with 1/3 cup tomato sauce. Preheat oven to 375 degrees.
• 7. On cutting board or work surface, place one egg roll strip and in the center add 2 or 3 cooked mushrooms with garlic. This is layer one.
• 8. Top mushrooms with about 2 teaspoons of the ricotta mixture.
• 9. Now add about 2 teaspoons of the sausage mixture.
• 10. Top with a basil leaf.
• 11. Sprinkle with a pinch or two of mozzarella and Parmesan and roll this baby up.
• 12. Fold the backside of the egg roll over the top and the front side to meet the back. You should have about 1 1/4 inch overlap.
• 13. Place rolled cannelloni in the baking dish, seam side down.
• 14. Continue rolling. The assembly and rolling go quickly and by the time you're halfway through, you'll have it down to a science.
• 15. Top the cannelloni with most of the remaining tomato sauce.
• 16. Top with mozzarella and Parmesan cheese.
• 17. Bake uncovered for 35 minutes.
• 18. Let cool a bit and garnish with fresh basil. Serve warmed tomato sauce on the side.