Cannelloni Stuffed Pasta

Answer 1

Ingredients

• 1 1/2 cup flour
• 1 1/2 teaspoon salt
• 5 each eggs, slightly beaten
• 1 tablespoon vegetable oil
• 1 Water, salted
• 1/2 cup onion, chopped
• 1 each garlic clove, medium,minced
• 1/2 teaspoon basil leaves, crushed
• 2 tablespoon butter, or margarine
• 2 cn tomatoes, chopped(16oz ea)
• 1 cn cheddar cheese soup, (11oz)
• 1/2 cup milk
• 1/2 cup parmesan cheese, grated
• 1 1/2 cup ricotta cheese
• 1/4 cup prosciutto, (italian ham)
• 1/4 cup hard salami, chopped

Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork

to form a firm dough.

Knead on lightly floured board until smooth,

about 5 minutes.

Cover; let dough rest 5 minutes.

Roll dough into a

12x18-inch rectangle; cut into eighteen 4x3-inch

rectangles.

Cover; let dough rest 1 hour.

Boil salted water in a

large pan; cook rectangles of dough, a few

at a time, 5 minutes, or until tender. 7. Rinse in cold water; drain on

damp towel.

Meanwhile, prepare sauce:

A. Cook onion, garlic and basil in butter in a saucepan until tender.

B. Add tomatoes; bring to a boil.

C. Reduce heat; simmer 30 minutes, stirring occasionally.

Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.

To make filling:

A. Combine soup, milk and parmesan cheese in a bowl.

B. Combine 1/2 cup soup mixture and remaining ingredients in a

saucepan; cook, stirring, until thickened.

To make cannelloni:

A. Spoon 2 tablespoons filling on narrow end of each piece of

pasta; roll up.

B. Place roll-ups, seam-side down, in a baking dish; spoon remaining

soup mixture and sauce over cannelloni.

C. Bake in preheated 350'F. oven 30 to 35 minutes, or until hot. 12.

Serve with additional parmesan cheese.