Recipe - Canning Beets (Whole Cubed Or Sliced)

2 cup Ricotta cheese
One fourth cup ParmigianoReggiano cheese
One fourth cup Fresh mint leaves;
chiffonade, plus 12 whole
leaves
1 Egg
One fourth cup Extra virgin olive oil; plus
2 tablespoons
Salt and pepper; to taste
1 Recipe fresh pasta; rolled
to thinnest setting and cut
into 4 inch by 3 inch
rectangles, (8 pieces only)
One fourth cup Cream
1 One half cup Basic tomato sauce
1 8x10inch baking dish;
smeared with:
2 tablespoon Olive oil

Preheat oven to 425 degrees F.

In a mixing bowl, stir together ricotta, grated cheese, chopped mint, egg
and olive oil until well blended and season with salt and pepper. Lay the
uncooked pasta pieces on the table and divide ricotta mixture among them.
Roll pasta up like a cigar and place, seam side down, in the oiled baking
dish. Continue until all eight pasta tubes are in the dish.

Mix cream and tomato sauce together and pour over cannelloni, spreading
carefully to uncover the tops of the tubes. Place in oven and bake until
light golden brown, or 8 to 10 minutes. Remove and divide among 4 plates.
Sprinkle each with three mint leaves and serve.

Yield: 4 as pasta course

Recipe by: MEDITERRANEAN MARIO #ME1A03

Posted to MCRecipe Digest V1 #993 by Sue suechef@sover.net on Jan 08,
1998