Cheese-filled pasta

Ideas
5 servings
Rate this recipe
Dairy

By Food24 November 03 2009
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Ingredients (17)

SAUCE
50.00 ml fresh chillies — 573
1.00 onion — medium, chopped
1.00 red pepper — deseeded and finely diced
2.00 garlic — cloves, crushed
425.00 g soup — Italian tomato
150.00 ml water
2.00 ml freshly ground black pepper
FILLING
250.00 g ricotta cheese
200.00 g feta cheese — crumbled
25.00 ml fresh chives — chopped
1.00 ml freshly ground black pepper
1.00 eggs — lightly beaten
250.00 g pasta — cannelloni
TOPPING
25.00 g butter
25.00 ml flour
250.00 g cream
50.00 ml wine — white
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Method:

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.



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