Cheese-filled pasta

Ingredients 0
Servings 1


Serving Change


SAUCE: Sauté the onion in oil until glossy. Add red pepper and garlic, reduce heat and cover saucepan with a lid and allow to cook gently for 10 minutes. Add soup and water and simmer uncovered until reduced to a pulpy mixture. Season with pepper. FILLING: Combine the ricotta with 100 g feta, the chives and black pepper. Mix in egg. Fill the uncooked cannelloni by placing the cheese mixture into a piping bag fitted with a wide plain nozzle. Spread 1 cup of sauce over the bottom of a shallow 30 x 22 cm baking dish. Place stuffed tubes in baking dish and cover with the remaining tomato mixture. TOPPING: Melt the butter and stir in the flour. Add the cream, wine and cook until thickened. Pour over the cheese-filled cannelloni, sprinkle with remaining feta and bake at 180 ºC for 30 to 40 minutes. Garnish with fresh basil. Serves 4-6.

Read more on: dairy


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.