Preparation:
Pasta: Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. Knead on lightly floured board until smooth, about 5 minutes. Cover; let dough rest 5 minutes. Roll dough into a 12 x 18-inch rectangle; cut into eighteen 4 x 3-inch rectangles. Cover; let dough rest 1 hour. Boil salted water in a large pan; cook rectanles of dough, a few at a time, 5 minutes, or until tender. Rinse in cold water; drain on damp towel. Meanwhile, prepare sauce:
Sauce: Cook onion, garlic and basil in butter in a saucepan until tender. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Pour 1 cup sauce in the bottom of 3-quart 13 x 9 x 2-inch baking dish.
Filling: Combine soup, milk and Parmesan cheese in a bowl. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.
Assembly: Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. Bake in preheated 350=F8F. oven 30 to 35 minutes, or until hot. Serve with additional Parmesan cheese. |
