Recipe - Cannelloni Con Pomodori Secchi

PASTA
1 Three fourths cup Unbleached flour
1 pn Salt
2 Eggs; beaten
2 Egg yolks
One fourth cup Unsalted butter; melted
1 One half cup Milk (approximately)
Filling (recipe follows)
One half cup Unsalted butter; melted
One half cup Grated Parmesan cheese

CANNELLONI FILLING
1 One half cup Ricotta
1 Egg; beaten
One half cup Grated Parmesan cheese
One fourth cup Fresh parsley; snipped
1 cup Sundried tomatoes without
oil, chopped
2/3 cup Cooked broccoli; chopped
Salt and pepper to taste

Combine flour and salt in a bowl. Stir in the eggs, egg yolks and 1
tablespoon melted butter. Add milk gradually, adding just enough to make a
pancakelike batter (you may not use all the milk). Heat a 6 to 8inch
skillet and coat pan with 1 tablespoon melted butter. Pour in just enough
batter to evenly coat the bottom of the skillet and cook until set, about 2
minutes. Turn the cannelloni out and continue in this fashion until batter
is used up. Use additional butter as needed to thinly coat the skillet.
Divide the filling among the cannelloni shells and roll each up as for a
crepe. Place cannelloni in a single layer in a buttered casserole dish.
Drizzle One half cup melted butter over pasta and top with Parmesan cheese. Bake
at 375 degrees for 15 to 20 minutes or until golden. Serve hot. Serves 8.

Cannelloni filling: Mix the Ricotta, egg and Parmesan cheese in a bowl. Add
remaining ingredients, mixing well. (Homemade Cannelloni With SunDried
Tomatoes)

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 273 by "Diane Geary"
diane@keyway.net on Nov 18, 1997