Pine Nut Cannelloni Recipe
Ingredients
| Approx. 10-12 cannelloni | ||
| Shells or manicotti | ||
| Shells | ||
| Pine nuts | 1/2 Cup (16 tbs) (Filling) | |
| Ricotta cheese | 1 1/4 Cup (16 tbs) (Filling) | |
| Parmesan cheese | 1/3 Cup (16 tbs) (Filling) | |
| Dry sage | 1/2 Teaspoon, chopped (Filling) | |
| Butter | 4 Tablespoon (Sauce) | |
| Butter | 1 Tablespoon (Sauce) | |
| Onion | 1 Small, diced (Sauce) | |
| Sherry | 1 Tablespoon (Sauce) | |
| Chicken stock | 1/2 Cup (16 tbs) (Sauce) | |
| Heavy cream | 1/3 Cup (16 tbs) (Sauce) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
