Mushroom and Garlic Cannelloni
May 9, 2012
I used a combination of shitake and oyster mushrooms for the filling.
I was cracking up at whole foods because they had "landcress". You know, like watercress, but on land. I guess that's a thing now? Anyways, grab your cress, weather it be land, water, or even aircress, and toss it into the food processor with some chives and garlic.
Next goes an egg and some ricotta.
Whip up the pasta. I wasn't in the mood to make a mess on my counter like I normally do when I make pasta so I went with the bowl method.
A quick dip in some boiling water and these are ready to roll.
Some of the cheese mixture, followed by some of the mushrooms. Roll it up, top with some butter and parm, and bake at 400 for 30 minutes.
I put my own twists on this of course. At Church, they had a green garlic pesto, but green garlic is hard to find until the farmers markets all start next week, so I just used normal garlic with chives and watercress to add bulk. They also spooned on the pesto afterward, but I wanted to see how it tasted in with the ricotta.
I am really happy with how these came out! They had the essence from the dish at Church, but of course with my own spin on it.
Thanks to Jacki and Meesh for hosting!
Mushroom and Garlic Cannelloni
- Food Process
- 1 Bunch Watercress
- 1 Bunch Chives
- 1 Clove Garlic
- 1.5 Cups Ricotta
- 1 Egg
- Saute
- 1 Onion
- 1 Clove Garlic
- 4 Cups Chopped Mushrooms
- Pasta
- Fresh Pasta recipe linked above
Instructions
- In a processor: landcress. or, you know, watercress... with one bunch of chives and 2 cloves garlic. Process till smooth adding a little olive oil. Add 1 ½ cups ricotta cheese and an egg. Process till combined. Set aside.
- Meanwhile in some butter, saute 2 small onions till browned, Add some garlic and sliced up mushrooms. About 4 cups of chopped mushrooms, mine were shitake and oyster, but feel free to switch it up. Cook about 3 to 5 minutes until softened and coated (add a little more butter if it seems dry). Remove from heat and set aside.
- Roll out your pasta and cut squares. Boil in salted water until al dente, about 5 minutes. Spread with some of the ricotta mixture, then add mushrooms and roll up. Place into a buttered baking dish and repeat until you have filled all your pasta or used up all your fillings. Lightly brush with melted butter and sprinkle with parm. Bake at 400 for 30 minutes. Serve.