Winter Herb And Ricotta Cannelloni Recipes

WINTER HERB AND RICOTTA CANNELLONI

Winter Herb and Ricotta Cannelloni image

This pasta dish is a holiday staple in some Italian households.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

Coarse salt
Fresh Egg Pasta Sheets
1 tablespoon extra-virgin olive oil, plus more for pasta
15 ounces fresh ricotta cheese (1 2/3 cups)
1 garlic clove, thinly sliced
1 tablespoon plus 1 1/2 teaspoons chopped mixed fresh herbs (such as rosemary, sage, and parsley)
1/8 teaspoon red-pepper flakes
1/8 teaspoon freshly ground pepper
Parmesan Cream

Steps:

Bring a large pot of salted water to a boil. Prepare an ice-water bath. Working in batches, cook pasta sheets for about 2 minutes. Immediately transfer to ice-water bath to cool. Remove from water, rub a drop of oil on each sheet, and stack on a plate.
Combine 1 teaspoon salt, the ricotta, garlic, herbs, red-pepper flakes, and pepper in a medium bowl.
Preheat oven to 350 degrees. Spread oil in a 9-by-13-inch baking dish. Line up pasta sheets lengthwise on a clean, dry work surface. Spread cup ricotta mixture on each sheet, about 1 inch from bottom. Roll up, overlapping ends to close. Arrange, seam sides down, in rows in baking dish.
Immediately pour Parmesan cream over cannelloni. Bake until tops are golden brown and slightly crusty, 50 to 60 minutes. Serve warm.

SPINACH, RICOTTA, AND PROSCIUTTO CANNELLONI

Spinach, Ricotta, and Prosciutto Cannelloni image

Categories Egg Herb Bake Parmesan Ricotta Spinach Winter Prosciutto Gourmet

Yield Serves 6 as an entrée

Number Of Ingredients 9

Ingredients

two 10-ounce boxes frozen chopped spinach
a 15-ounce container ricotta cheese
1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
3 large eggs
1/4 pound thinly sliced prosciutto, chopped fine
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
ten 7-inch squares instant (no boil) lasagne*
about 6 cups Winter Tomato Sauce
*available at specialty foods shops and many supermarkets

Steps:

Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
Spread 1 cup of tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.
Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
Serve cannelloni with remaining tomato sauce, heated.

PARMESAN CREAM

Parmesan Cream image

This cream is an ingredient in our Winter Herb and Ricotta Cannelloni.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 3

Ingredients

2 small Parmesan cheese rinds (about 2 ounces each)
3 cups heavy cream
Coarse salt and freshly ground pepper

Steps:

Heat Parmesan rinds and cream in a medium saucepan over medium heat, stirring occasionally, until bubbles form around the edge. Reduce heat to low. Simmer, stirring frequently, until reduced by half, about 45 minutes. Strain through cheesecloth. Season with salt and pepper. Let cool slightly.

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