Cannelloni (Stuffed Pasta)
meats
1 1/2 cup flour
1 1/2 teaspoon salt
5 eggs,slightly beaten
1 tablespoon salad oil
1 water,salted
1/2 cup onion,chopped
1 garlic clove,medium,minced
1/2 teaspoon basil leaves,crushed
2 tablespoon butter or margarine
2 can tomatoes,chopped(16oz ea)
1 can cheddar cheese soup(11oz)
1/2 cup milk
1/2 cup parmesan cheese,grated
1 1/2 cup ricotta cheese
1/4 cup prosciutto(italian ham)
1/4 cup hard salami,chopped
1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. 2. Knead on lightly floured board until smooth, about 5 minutes. 3. Cover; let dough rest 5 minutes. 4. Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles. 5. Cover; let dough rest 1 hour. 6. Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes, or until tender. 7. Rinse in cold water; drain on damp towel. 8. Meanwhile, prepare sauce:
A. Cook onion, garlic and basil in butter in a saucepan until tender. B. Add tomatoes; bring to a boil. C. Reduce heat; simmer 30 minutes, stirring occasionally. 9. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish. 10. To make filling:
A. Combine soup, milk and Parmesan cheese in a bowl. B. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened. 11. To make cannelloni:
A. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up. B. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. C. Bake in preheated 350'F. oven 30 to 35 minutes, or until hot. 12. Serve with additional Parmesan cheese.
Yield: 6 servings
