Pine Nut Cannelloni Recipe


Main Ingredient


 Cannelloni shells/Manicotti shells12
 Pine nuts1⁄2 Cup (8 tbs)
 Ricotta cheese1 1⁄4 Cup (20 tbs)
 Parmesan cheese1⁄3 Cup (5.33 tbs)
 Chopped sage/1/8 teaspoon dries sage1⁄2 Teaspoon
 Butter4 Tablespoon
 Butter1 Tablespoon
 Diced onion1 Small
 Sherry/Sweet wine1 Tablespoon
 Chicken stock1⁄2 Cup (8 tbs)
 Heavy cream1⁄3 Cup (5.33 tbs)
 Salt To Taste
 Pepper To Taste


Cook in boiling water until al dente (firm to the bite).
Drain, rinse, and set aside.
Toast in saucepan or oven at 400 °F just until light brown.
Mix well and add pine nuts.
Place approx 1 tbsp. in shells and place in baking pan side by side.
Heat in skillet until medium brown.
Remove from heat to cool.
Set aside.
Saute until onion is soft.
Add to onions along with above browned butter.
Cook for 3 minutes.
Strain and pour sauce over cannelloni.
Cook and bake until hot, approx. 25 minutes.