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Mushroom Cannelloni with Pesto Cream Sauce
Go to Tuscany without the jet lag with Mary Berg's easy and creamy cannelloni.
YIELDS
4
Ingredients
For the cannelloni
- 227g (8 oz) mushrooms, sliced
- Salt & pepper
- 1 tablespoon butter
- ½ medium red onion, diced
- 2 garlic cloves, minced
- 2 cups ricotta cheese
- 1 cup finely grated Parmigiano Reggiano cheese
- 1 tablespoon prepared basil pesto
- ½ teaspoon crushed red pepper flakes
- Pinch freshly grated nutmeg
- 1 egg
- 8 fresh lasagna sheets
For the sauce
- 2 tablespoons butter
- 2 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 ½ cups milk, warmed
- ½ cup finely grated Parmigiano Reggiano cheese
- 2–3 tablespoons prepared basil pesto
- Pinch freshly grated nutmeg
Directions
- Heat your oven to 350ºF for the cannelloni and lightly grease a 9- by 13-inch baking dish with non-stick cooking spray.
- Place a skillet over medium-high heat and add in the mushrooms. Season with salt and pepper and cook for 3 to 4 minutes to allow the mushrooms to release some of their moisture and cook down. Add the butter and onion and cook for 2 to 3 minutes or until the vegetables pick a little colour. Stir in the garlic, remove from the heat, and transfer to a large bowl.
- Add the ricotta, Parmigiano Reggiano, pesto, red pepper flakes, and nutmeg, and season to taste with salt and pepper. Add in the egg and mix well to combine.
- Working with one lasagna sheet at a time, scoop about half a cup of the mushroom mixture along the short side of the pasta. Roll the pasta up and around the filling so the noodles overlap slightly. Trim off any extra fresh pasta, set that aside for later use, and transfer the rolls to the prepared baking dish, seam-side down. Continue until all the noodles and filling are used, then set aside. The dish can be covered and stored in the fridge for up to 1 day.
- Place the skillet back over medium heat and melt the butter to make the sauce. Add garlic, season with salt and pepper, and cook for 30 seconds. Sprinkle over the flour and whisk together. Allow the flour to toast for about a minute, then slowly begin whisking in the milk. Bring to a simmer and cook for 3 to 4 minutes until slightly thickened. Stir in the cheese, pesto, and nutmeg.
- Pour the sauce over the cannelloni, cover with a piece of aluminum foil, and bake for 25 minutes. Remove the foil and continue to bake for another 10 to 15 minutes or until bubbling and golden brown and the noodles are tender.
- Allow the cannelloni to rest for 5 minutes before serving with more Parmigiano Reggiano and pepper.
