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1 recipe Fresh Pasta Sheets Medium Batch or 1 pound of Store-bought dry cannelloni or manicotti
1 recipe Tomato Sauce Mantovan
½ pound Ricotta cheese
½ pound fresh Mozzarella cheese, cut into ¼ inch dice
6 ounces freshly grated Parmesan cheese
¼ pound Prosciutto, finely chopped
2 Tablespoons chopped fresh Parsley
½ teaspoon freshly ground Black Pepper
Fresh Pasta Sheets
Tomato Sauce Mantovan
Prepare the Fresh Pasta Sheets. Prepare the Tomato Sauce Mantovan according to the directions on page xx.
Place a large pot of water on to boil. Lightly grease a 9" by 13" lasagna pan or baking dish. Cut the fresh pasta sheets into 5-inch squares. Fill a large bowl with ice water mixed with a few extra tablespoons of olive oil. Cook 3-4 pasta squares at a time in the boiling water to al dente, about 1 minute. Or if you are using dry pasta, cook the pasta according to the instructions on the box. Lift the pasta out and plunge them directly into the ice water. Drain and place the pasta flat on a lightly oiled baking sheet. Repeat with the remaining pasta. If you are stacking or storing the pasta for later use, be sure and brush or spray each piece with a little extra oil to prevent them from sticking together. Cover the cooked pasta with plastic wrap until ready to use.
In a medium bowl, mix together the ricotta, mozzarella and 1 ½ cups of grated Parmesan. Stir in the prosciutto, eggs, parsley, and the pepper to form a thick cheese filling. Set aside.
Preheat oven to 425 degrees. Spread half of the tomato sauce Mantovan on the bottom of the prepared baking dish. Spoon ¼ cup of the cheese mixture onto the middle of each pasta square. Roll the cannelloni into fat cigars and place, seam side down, onto the tomato sauce in the pan. If you are using dry pasta, fill each piece with a pastry bag. Repeat with the remaining pasta and cheese filling. Drizzle the cannelloni with the tomato sauce and sprinkle with remaining Parmesan cheese and chopped parsley.
Bake the cannelloni in the preheated oven until completely heated through and lightly browned, 20 to 25 minutes. Let the cannelloni rest for 5 minutes before serving.
©2013 Nick Stellino Productions