Preparation:
There are many fillings for Cannelloni and there are easily as many sauces. Here is one combination:
Preheat the oven to 350 degrees. Saute the onions and mushrooms in butter. Mince the chicken meat, chop the spinach. Add to the onions and mushrooms along with nutmeg, salt and pepper. Simmer about 5 minutes. Allow to cool slightly. Add the Ricotta and cream. Mix thoroughly and season to taste. Cook the noodles, 3 at a time, in boiling salted water until al dente. Remove using a skimmer and blot dry, inside and out. Fill each noodle tube with a heaping tablespoon of the filling and place, seam side down, in a buttered, oven proof dish. When all the cannelloni are in the pan, cover with a generous amount of Italian style tomato sauce, some ground fresh basil and melted butter. Sprinkle on some grated Parmesan cheese or a thin layer of mozzarella. Bake about ten minutes. Serve at once with additional sauce and grated Parmesan cheese. |
