Cannelloni Bellismo
Category: Pasta & Rice
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Serves/Makes: 16
Ready in: 2-5 hrs
***Cream Sauce***
- 5 cups heavy or whipping cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
***Filling***
- 1 package (10 ounce size) frozen chopped spinach
- 4 tablespoons butter or margarine
- 1/3 cup chopped green onions
- 2 cloves garlic, crushed
- 1 cup finely chopped fresh mushrooms
- 2 cups cooked chicken, coarsely chopped
- 1/2 cup cream sauce (above)
- 1 egg, lightly beaten
- 1/8 teaspoon black pepper
- 1 pinch nutmeg
- 1/2 teaspoon salt
- 3 tablespoons grated Parmesan cheese
***Cannelloni Squares***
- 1 3/4 cup flour
- salt
- 2 whole eggs
- 2 egg yolks
- 2 tablespoons olive oil
- 1 teaspoon warm water
- 3 1/2 quarts water
For Sauce: In a medium saucepan, bring the cream to a boil. Boil for 5 minutes, then remove from heat and add grated cheese and seasonings. Return pan to low heat and stir constantly until cheese is almost melted. For Filling: Cook spinach as package directs. When cool, drain and squeeze out the liquid and set aside. In a medium skillet, melt butter and add green onions and garlic. Cook over medium heat until onions are softened but not brown. Add mushrooms and cook over medium heat until soft but not watery. Add squeezed spinach and cook over low heat until all liquid has evaporated. Remove skillet from heat and add chicken, 1/2 cup sauce, beaten egg and seasonings. Set aside. For Cannelloni: Place flour and salt in a bowl. Add eggs, egg yolks, olive oil and warm water. Stir with a fork to combine. Place mixture on a floured board and knead for 8-10 minutes. Form into a ball, wrap and let rest for 1 hour. Divide dough into 4 equal parts and roll out each into a very thin rectangle, approximately 5-inches wide and 20-inches long. Hang each strip over a clean broom handle or pasta rack and let dry, while rolling out the remaining strips. Beginning with the first strip, cut each into four 4- x 4-inch squares. Save trimmings for soup. In a large pot, combine 3-1/2 quarts water, salt and remaining tablespoon olive oil. Bring to a boil. When boiling, drop 4-6 squares into the water and cook for 30 seconds. Remove each square from the strainer and blot dry, if necessary, with a paper towel. To Assemble: Preheat oven to 350 degrees F. Spread 3 tablespoons sauce in bottom of a 13- x 9-inch baking pan. Divide filling mixture evenly among 16 partially cooked cannelloni squares (approximately 1-1/2 tablespoons per square). Roll up each square and place seam-side down in the baking dish. Pour remaining sauce over cannelloni and sprinkle with 3 tablespoons grated Parmesan cheese. Cover baking dish with foil and bake for 15 minutes. Uncover and bake 10-15 minutes longer or until bubbly and lightly browned.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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