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Wild mushroom and ricotta cannelloni

Ricotta is the star of the show in this comfort food classic. The creamy, sweet filling is the ideal canvas for hearty mushrooms and herbs. It is also great for batch cooking and freezing. 



  • 1/4 cup unsalted butter (50 gm)
  • 1/2lb mixed king oyster and shitake mushrooms, sliced
  • 1 large shallot, sliced
  • 1 clove garlic, sliced
  • Several sprigs of fresh tarragon and parsley, chopped
  • 2 cups ricotta cheese
  • 1 egg
  • 1/3 cup grated parmesan cheese
  • Salt and freshly cracked black pepper, to taste
  • 4 fresh lasagna pasta sheets (store bought), cut in ½ so you have 8 pieces
  • 1 tablespoon oil or butter, for baking dish
  • 1/4 cup freshly grated parmesan cheese, or to taste (60 ml)
  • Parsley, for garnish
  • Salt and freshly crack black pepper, to taste
  • Grated mozzarella cheese, optional
  • 2 cups prepared tomato sauce (500 ml)


  1. Heat butter in a sauté pan over medium setting. Add the mushrooms and sauté for five to eight minutes until golden and reduced by half. Add shallot and continue to cook for a few minutes, until just soft. Finish with garlic and continue to cook for two more minutes. Remove from heat. Let cool to room temperature.
  2. Place the mushroom and onion mixture into a food processor. Blend until finely minced. Transfer to a large bowl. Add ricotta, egg, Parmesan cheese, tarragon, parsley, salt, and pepper.  Stir to combine. Set aside.
  3. Preheat oven to 375 degrees F.
  4. Add pasta to a pot of boiling salted water. Cook pasta until al dente, about three minutes. Transfer to a baking sheet and cool slightly - don't overlap the pasta sheets or they will stick together.
  5. Lay pasta sheets flat on a work surface. Add filling to a piping bag or just spoon-filling onto pasta sheets. Divide the filling evenly among the eight sheets, putting the filling in a line so the sheets can be rolled up into a cigar shape. Roll up the pasta sheets and place the cannelloni into a baking dish with a spoonful of tomato sauce on the bottom to prevent sticking.  The seams should be facing down.
  6. Pour the sauce over the cannelloni. Bake in a 375 D oven until hot and bubbling, about 20 to 25 minutes.   Sprinkle with mozzarella and parmesan cheese and return to oven until cheese is bubbling about 10 minutes.
  7. Let stand for five minutes before serving. Garnish with parsley. Serve and enjoy! 

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