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    Mushroom/Ricotta Cannelloni

    After making a batch of pasta dough and having some left over from making linguini I decided to use a part of it to create this recipe for all to enjoy. I’ve also used my homemade Ricotta Salata and Maitake Mushrooms collected this fall. Not to worry I will also show replacement items.

    You will need:

    For the dough:
    400 g bread flour
    4 Large eggs
    Cold water
    Olive Oil.

    For the Ricotta Salata:
    One gallon whole milk.
    4 TBSP White Vinegar
    Sea Salt.

    For the filling:
    6 oz. button mushrooms
    6 oz fresh Maitake Mushrooms
    One sprig fresh thyme
    Sea Salt/Ground Pepper

    2 cups marinara sauce, either your own home made or purchased. I used my Sunday Gravy recipe.

    Prepare the Ricotta – in a stock pot large enough to hold the ingredients put the milk in and turn the burner on to low (and I do mean low) slowly incorporate the vinegar stirring as it is introduced. Place a double layer of cheese cloth in a colander or strainer and once the curds have all floated to the top of the whey scoop them out and put into the lined sieve. Drain until all of the whey has been removed and it is cool to the touch. At this stage you have fresh ricotta to turn it into salata incorporate a one tablespoon of sea salt and wrap the cheese tightly in the cloth. Place a plate on top and add some weight to further remove any excess whey.

    Prepare the Pasta – You can use either your stand mixer or food processor – Place flour, eggs and a little salt (1/2 tsp) in the machine mix well until all of the flour is absorbed and it pulls away from the sides of the machine, if all of the flour is combined and the dough does not pull from the sides add a little water mixed with olive oil. (Use just enough to get the dough to pull away). Remove dough from bowl, form into a disk, wrap in plastic film and refrigerate for 10 minutes.

    Prepare the filling – Chop mushrooms, combine with the thyme and salt/pepper to taste. Sauté the ingredients in some olive oil until all of the moisture has been removed and they are of a paste consistency.

    Form the cannelloni – Cut enough of the dough to make four, four inch square sheets, roll the dough out to between number 6 and 4 on you pasta maker anything thinner will just make the cannelloni fall apart. Dust sheets lightly with flour an set aside. In a bowl large enough to hold the mushrooms and ricotta add them along with some chopped basil and one large egg. Stir ingredients to combine. Place 1/4 of the mixture at the end of each of the pasta sheets and roll into cylinders.

    Place about 1/4 cup of marinara sauce in the bottom of an oven safe pan, carefully place the cannelloni, seam side down on top of the sauce, pour the remaining sauce over the cannelloni making sure to cover all of the pasta, sprinkle some additional Ricotta on top along with parmesan to taste and chiffonade of basil. Cover tightly with aluminum boil and bake at 350 degrees for 30 to 45 minutes.

    If you don’t want to go through the hassle of making the cheese and pasta simply use store purchased ricotta and drain it well, purchase either no cook lasagne noodles, softened in water then rolled or large shells also softened in water for ease of handling.

    One Response to “Mushroom/Ricotta Cannelloni”

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