Mushroom and Garlic Cannelloni
May 9, 2012










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.