Cannelloni with Mushrooms
Cannelloni are neat rolled cylinders of pasta filled with anything from vegetables and meat to cheese and seafood. Baked under a blanket of sauce, they make a prized first or second course. For this version, dried porcini and button mushrooms are combined with cheese and prosciutto and topped with a white sauce. This whole dish takes about two hours to make, although you can make the filling and sauce a day ahead. If so, the sauce will need to be thinned with additional milk, and warmed over low heat.
- 1/2 cup dried porcini mushrooms
- 1 cup cold water
- 1 12-ounce package fresh button mushrooms
- 3 tablespoons Filippo Berio Extra-Virgin Olive Oil
- 1 clove garlic, peeled and minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups ricotta cheese, well drained
- 1/4 cup grated Asiago cheese
- 1/4 teaspoon grated nutmeg
- 5 ounces Emmentaler cheese, thinly sliced
- 1/4 pound prosciutto, thinly sliced
- 7 tablespoons butter
- 4 tablespoons unbleached all-purpose flour
- 2 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 1/4 cup grated Asiago cheese
- Approximately 1 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
- 1/8 teaspoon salt
- 2 large eggs
- 1 tablespoon Extra Virgin Olive Oil
- To make the filling, place the porcini in a bowl, cover with cold water, and soak for 30 minutes. Drain and dice the porcini; reserve the liquid for another use.
- Clean the button mushrooms with damp paper towels, then thinly slice them.
- In a skillet, heat the olive oil, add the button mushrooms and garlic, and sauté the mixture for about 4 minutes. Add the porcini and continue to sauté until the mushrooms are soft and the liquid has evaporated, about 5 to 7 minutes more. Add salt and pepper, mix well, then transfer to a bowl.
- In a bowl, mix the ricotta and 1/4 cup Asiago cheese and the nutmeg. Add the mushroom mixture and blend well. Cover the bowl and refrigerate until ready to use.
- Cut the Emmentaler slices and prosciutto in half. You should have 12 slices of each. Cover and set aside.
- To make the sauce, melt 4 tablespoons of the butter in a saucepan, over medium-high heat. Add the flour and whisk the mixture for 1 minute or until a smooth paste is formed.
- Lower the heat, and gradually add the milk, continually whisking until the sauce starts to thicken. Remove the sauce from the heat, add the salt and 1/4 teaspoon of the nutmeg, and stir to blend. Keep the sauce covered and warm. (If you make the sauce a day ahead, cover and refrigerate.
- When ready to put the cannelloni together, reheat the sauce and thin it with a little milk.)
- If making the dough by hand, mix 1 1/4 cups of the flour and the salt on a work surface. Make a well in the
- center of the flour, add the eggs and olive oil, and mix with a fork or your fingers until a ball of dough is formed. Use additional flour as needed. Knead the dough until smooth and elastic. Let rest, covered, for 10 minutes.
- If using a food processor, pulse the flour and salt together, then add the eggs and oil through the feed tube. Remove the dough and knead on a floured surface until smooth and elastic.
- On a floured surface, cut the dough into 2 pieces. Use a pasta machine set to the thinnest setting or roll by hand into two 36- X 5-inch sheets. Cut each sheet into six 6- X 5-inch rectangles and place them on a clean towel.
- In a large pot, bring 4 quarts of water to the boil. Add 6 rectangles at a time and boil 1 minute. Scoop from the water and place rectangles in a baking pan full of ice water. When cool enough to handle, dry the rectangles on clean towels.
- Preheat the oven to 375ºF. Lightly grease a 14- X 9-inch or larger baking pan with butter. Set aside.
- To fill the cannelloni, place a piece of Emmentaler cheese on each rectangle. Top with a piece of prosciutto and about 3 tablespoons of the filling, carefully spreading it evenly. Roll up the rectangles from the short side like a jelly roll.
- Place the cannelloni in a single layer in the baking pan. Reheat the sauce, thinning it with a little milk if necessary, and spread it over the top. Dice the remaining 3 tablespoons butter and scatter it over the top. Sprinkle on the remaining 1/4 cup Asiago cheese and grate the remaining nutmeg over the top.
- Bake for 30 to 35 minutes or until heated through, then run under the broiler for about 2 minutes to brown the top. Serve immediately.
- Note: Parmigiano-Reggiano cheese can be substituted for the Asiago.
This recipe was featured on Season 6 - Episode 606.
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