1 hunk of ricotta, mozzerella, parmesan, ramano cheese, grated
6 sheets of lasagna pasta noodles (fresh from italian deli)
6 roma tomatoes, cubed (plus 3 for garnish)
1 bunch flat leaf parsley
1 bunch chives, chopped
1 cube of butter, sliced in 6 cubes
2 tsp nutmeg
salt and pepper to taste
fresh basil leaves
6 tbsp evoo
Instructions
saute evoo, chives, garlic, parsley, spinach, and tomatoes in pan
until spinach in completely wilted. mean while slice pasta in
vertical halves and the mix cheeses, nutmeg, eggs, salt and pepper,
and eggs
after the sauteed ingredients are done, add to mixture and mix
completely until mixture is fully blended and capable of being
rolled into a ball without crumbling
scoop out spoonfuls of mixture and line strips of pasta, leaving 1/2
inch of pasta unlined on sides, and 2 inches of pasta unlined on
either end. Then, roll pasta noodles into canneloni shape.
take uncooked canneloni's and lay on a greased glass baking
dish. Place 1/2 cube of butter on each canneloni, and 2 or three
basil leaves, also on top of canneloni. Bake at 350 degrees for
approx. 15-20 min, or until pasta noodles are al dente. (soft,
but not gooie)
Serving
Suggestions
top with homemade marinara, or marinara bought from italian deli. sprinkle parmesan and add basil/parsley sprigs on side
Originally Submitted
9/2/2009
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