Pine Nut Cannelloni Recipe
Ingredients
| Cannelloni and Manicotti Shells - 12 nos | ||
| Ricotta cheese | 1 1/4 Cup (16 tbs) | |
| Pine nuts | 1/2 Cup (16 tbs), toasted | |
| Fresh Sage - 1/2 teaspoon, minced or 1/8 teaspoon dried | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Butter - 1/4 cup + 1 tablespoon | ||
| Onions | 1/2 Cup (16 tbs), chopped (For the sauce:) | |
| Chicken stock | 1/2 Cup (16 tbs) (For the sauce:) | |
| Whipping cream | 1/3 Cup (16 tbs) (For the sauce:) | |
| Sweet Sherry - 1 tablespoon | ||
Directions
GETTING READY
1) Preheat the oven.
2) Cook the pasta shells for 12 minutes, until tender. Drain and set aside.
3) In a bowl, mix ricotta, pine nuts, sage, salt and pepper.
4) Stuff the shells with this mixture and place on the baking tray.
MAKING
5) In a saucepan, melt 1/4 cup butter and cook over medium flame until brown. Take the pan off the flame.
6) In a skillet, melt 1 tablespoon butter and saute onions till soft. Add in chicken stock, cream, sherry and the sauted butter and cook for 3 minutes.
7) Strain the sauce and pour over the stuffed pasta shells.
8) Bake covered for 25 minutes.
SERVING
9) Serve the Pine Nut Cannelloni hot.
1) Preheat the oven.
2) Cook the pasta shells for 12 minutes, until tender. Drain and set aside.
3) In a bowl, mix ricotta, pine nuts, sage, salt and pepper.
4) Stuff the shells with this mixture and place on the baking tray.
MAKING
5) In a saucepan, melt 1/4 cup butter and cook over medium flame until brown. Take the pan off the flame.
6) In a skillet, melt 1 tablespoon butter and saute onions till soft. Add in chicken stock, cream, sherry and the sauted butter and cook for 3 minutes.
7) Strain the sauce and pour over the stuffed pasta shells.
8) Bake covered for 25 minutes.
SERVING
9) Serve the Pine Nut Cannelloni hot.
Chef
