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Cheese-filled pasta

Ingredients 0
Servings 5




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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